Phanang Curry Paste (Nam Prik Kaeng Phanang) Recipe - Cooking Index
Phanang Curry Paste (Nam Prik Kaeng Phanang) Recipe - Cooking Index
| 9 | Dried red chilies (large) | |
| 7 | Shallots - chopped | |
| 6 x | Garlic | |
| 2 teaspoons | Coriander roots | |
| 15 | Pepper corns | |
| 3 x | Galangal | |
| 2 x | Lemon grass - chopped | |
| 1 tablespoon | Coriander seeds | |
| 1 tablespoon | Cumin seeds | |
| 1 teaspoon | Shrimp paste | |
| 1 teaspoon | Salt |
Coarsely chop the chilies and soak in water for 10 minutes. Drain. Pound together all the ingredients to produce a fine paste.
From "Discover Thai Cooking" by Chaslin, Canungmai and Tettoni, Times Editions, Singapore.
Source:
"Discover Thai Cooking" by Chaslin, Canungmai and Tettoni
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