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PHPRecipeBook 4.08

Recipe Name: Pailin's Thai Panang Curry Paste Submitted by: Julie
Source: Source Description:
Ethnicity: Thai Last Modified: 1/21/2023
Base: Other Comments:
Course: Sauce  
Difficulty: Easy
Preparation Time: 1-10 Minutes
Number of Servings: 4

7 –15 (~size) seeded, soaked dried red chilies
1 Teaspoon(s) Sea salt
1 1/2 Teaspoon(s) toasted coriander seeds
3/4 Teaspoon(s) toasted cumin seeds
1/4 Teaspoon(s) white peppercorns
3 Tablespoon(s) chopped lemongrass
1 Tablespoon(s) chopped galanga root
1 1/2 Teaspoon(s) zest lime, kaffir
1 Teaspoon(s) chopped cilantro root
3 Tablespoon(s) chopped garlic
1/4 Cup(s) chopped shallot

Optional Ingredients:
1 Teaspoon(s) shrimp paste, fermented Add to shopping list
2 Tablespoon(s) roasted, ground peanuts Add to shopping list

1. Soak the chilies in water for at least an hour to soften.

2. Using a heavy-duty mortar and pestle or a spice/coffee grinder, grind the toasted coriander seeds, toasted cumin seeds, and white peppercorns into a fine powder. Remove and set aside.

3. Grind roasted peanuts in the mortar and pestle until fine; remove and set aside.

4. Drain the chilies from soaking water and dry off excess water with paper towel. Cut into small pieces. Add chilies and salt to a heavy-duty mortar and pestle; pound into a rough paste. Add the ground dry spices to help absorb the liquid from the chilies and continue pounding to a fine paste.

5. Add lemongrass, galangal, kaffir lime zest, and cilantro roots; pound into a fine paste.

6. Add shallots and garlic; pound into a fine paste.

7. Add ground peanuts and shrimp paste, pound to mix.

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