Recipe

Panang Loog Chin Nua (meatballs Panang Curry) Recipe

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Ingredients

Directions

Step #1 Cut the chili peppers into small pieces & soak in cold water for 15 mins.
Step #2 Separate the seeds & discard them.
Step #3 In a dry skillet, toast the the fennel, coriander & mace over a very low flame for 5 mins.
Step #4 Put all of the ingredients in a mortar or food processor/blender & mix to a thick red-brown paste, adding drops of cold water to get the right consistency.
Step #5 store this in a tightly covered container in the refrigerator until ready to use.
Step #6 If using dried galanga, soak for 15 mins Makes 1/2 c.
Step #7 Pojanee Vatanapan's "Thai Cookbook".
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