Recipe

Panang Curry Paste Recipe

	Barbiemensher / All my dishes 9 months, 2 weeks ago "thenewagecook" posted a recipe for Panang Curry and recommended using a store bought paste but I found this at http://www.recipesource.com/ethnic/asia/thai/02/rec0226.html and thought I'd share, for those of us who like a challenge. Prep:20m Cook:5m Servings:10	Barbiemensh
	curry

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Ingredients

6 Dried red chile peppers

1/4 tsp Fennel seeds

1 tsp Coriander seeds

1/4 tsp Mace

1 Lemon grass stalk - the tender part (lower 3rd) only OR use 1 tsp of dried Lemon grass

1 tsp Lemon zest

1 tsp Galanga – freshly grated* or substitute with ginger

3 medium scallions - peeled & chopped

5 Garlic cloves - chopped

Directions

Cut the chile peppers into small pieces & soak in 1/4 cup cold water for 15 minutes. Separate the seeds & discard them.

In a dry skillet, toast the fennel, coriander & mace over a very low flame for 5 minutes.

Put all of the ingredients in a mortar or small 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.

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Comments

lulubell5500 9 months, 2 weeks ago said:
What do you mean by "each"?
ex: 5 each Garlic cloves -- chopped
or..
6 each Dried red chile peppers

barbiemensher 9 months, 1 week ago said:
You're right! This is so confusing! I copied and pasted this from http://www.recipesource.com/ethnic/asia/thai/02/rec0226.html
as a table with columns and one of the headers read Measure but I removed it. I am fixing it right away. Thanks for pointing it out! :)

rhianna 2 weeks, 2 days ago said:
Important to build up one's spice collection & make pastes, curry powder & Garam Masala from scratch in Indian cooking. It's all so worth it! I appreciate your contributions to GR. Thanks!

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