Panang Curry Paste

Name: Panang Curry Paste
Total time: 30
Ingredients: 10 dried red chile peppers; 4 large green chile peppers; 1 tablespoon coriander seeds; 0.5 teaspoon cumin seeds; 4 pieces mace; 2 pods cardamom; 2 shallots, thinly sliced; 5 cloves garlic, chopped; 2 tablespoons thinly sliced lemongrass; 2 tablespoons peeled and chopped cilantro root; 2 tablespoons crushed black peppercorns; 6 makrut lime leaves, thinly sliced; 1 tablespoon peeled and chopped galangal; 1 teaspoon shrimp paste; 1 teaspoon salt

Recipe by Wiley from allrecipes.com

Ingredient 30 Mins.

Ingredients

1 servings

•

10 dried red chile peppers
•

4 large green chile peppers
•

1 tablespoon coriander seeds
•

0.5 teaspoon cumin seeds
•

4 pieces mace
•

2 pods cardamom
•

2 shallots, thinly sliced
•

5 cloves garlic, chopped

•

2 tablespoons thinly sliced lemongrass
•

2 tablespoons peeled and chopped cilantro root
•

2 tablespoons crushed black peppercorns
•

6 makrut lime leaves, thinly sliced
•

1 tablespoon peeled and chopped galangal
•

1 teaspoon shrimp paste
•

1 teaspoon salt

Instructions

Place red chile peppers in a bowl and cover them with warm water. Let sit until rehydrated, about 10 minutes. Drain.
Place green chile peppers, coriander seeds, cumin seeds, mace, and cardamom in a large, dry skillet over medium heat. Toast until fragrant, 2 to 3 minutes.
Transfer red chile peppers and toasted spices to a mortar and pestle. Add shallots, garlic, lemongrass, cilantro root, peppercorns, lime leaves, galangal, shrimp paste, and salt. Pound together into a coarse paste. The past will keep in the refrigerator for several weeks.