Nam Prik Panaeng (Panaeng Curry Paste)
- Ready In:
- 20mins
- Ingredients:
- 9
- Yields:
-
2/3 cups
ingredients
- 12 small dried red chili peppers
- 2 stalks lemongrass, thinly sliced
- 2 large shallots, thinly sliced
- 4 garlic cloves, chopped
- 2 teaspoons coriander seeds
- 1 teaspoon salt
- 2 teaspoons minced fresh or frozen galangal
- 1 teaspoon shrimp paste
- 1 -2 tablespoon water
directions
- Soak chilis in warm water to cover about 1 hour or until just softened.
- Drain and discard water.
- In a food grinder, process chilis, lemongrass, shallots, garlic coriander seeds, salt, galangal, and shrimp paste until smooth.
- Gradually add 1 to 2 tablespoons water to assist in the blending.
- The paste should be smooth but not wet.
- Store in a airtight container in the refrigerator 1 to 2 weeks, or frozen up to 6 months.
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RECIPE SUBMITTED BY
grovinchicken
Hendersonville, 73
<p>I live in a house full of Zaar addicts.....lucky for me i'm one of the taste testers...whoo-hoo</p>