*  Exported from  MasterCook  *

                           Panang Curry Paste

Recipe By     :
Serving Size  : 1    Preparation Time :0:00
Categories    : Thai                             Condiments

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  6      each          Dried red chili peppers
    1/4  teaspoon      Fennel seeds
  1      teaspoon      Coriander seeds
    1/4  teaspoon      Mace
  1      each          Lemon grass stalk -OR-
  1      teaspoon      Lemon grass -- dried
  1      teaspoon      Lemon zest
  1      teaspoon      Galanga -- fresh*
  3      medium        Shallots -- peeled & chopped
  5      each          Garlic cloves -- chopped

Cut the chili peppers into small pieces & soak in cold water for 15 minutes.
Separate the seeds & discard them.  In a dry skillet, toast the the
fennel, coriander & mace over a very low flame for 5 minutes.

Put all of the ingredients in a mortar or food processor & blend to a thick
red-brown paste, adding drops of cold water to get the right consistency.
Store in a tightly covered container in the refrigerator until ready to
use.

* If using dried galanga, soak for 15 minutes

Makes 1/2 cup.

Pojanee Vatanapan's "Thai Cookbook"

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