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Nam Prik Panaeng (Panaeng Curry Paste)

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“This is the paste that defines a Panaeng curry and, like the other Thai sauces, lends itself to advance preparation. This version is HOT, but not overwhelmingly so and achieves a very successful balance of the sweet, salty, and sour tastes that distinguish the cooking of Thailand. This recipe comes form a book called "The Best of Thailand".”
2/3 cups

Ingredients Nutrition


  1. Soak chilis in warm water to cover about 1 hour or until just softened.
  2. Drain and discard water.
  3. In a food grinder, process chilis, lemongrass, shallots, garlic coriander seeds, salt, galangal, and shrimp paste until smooth.
  4. Gradually add 1 to 2 tablespoons water to assist in the blending.
  5. The paste should be smooth but not wet.
  6. Store in a airtight container in the refrigerator 1 to 2 weeks, or frozen up to 6 months.

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