Name: Panang Curry Paste
Ingredients: 6 Dried red chili peppers; 1/4 ts Fennel seeds; 1 ts Coriander seeds; 1/4 ts Mace; 1 Lemon grass stalk -=OR=-; 1 ts Lemon grass, dried; 1 ts Lemon zest; 1 ts Galanga, fresh*; 3 md Shallots, peeled & chopped; 5 Garlic cloves, chopped

The judgment executed on Christ puts to death any thought that God could otherwise forgive sin. Unless there was no other way for us to be redeemed, the cross makes no sense… If there was any way to save the world other than by Jesus’ death on the cross, then His death was unnecessary and foolish. Would not a viable alternative make a mockery of Jesus’ own agonized words in the Garden of Gethsemane: “My Father, if it is possible, may this cup be taken from me” (Matt. 26:39)? The cup was not removed, for there was no other way.

Iain Duguid

CATEGORY	CUISINE	TAG	YIELD
Grains	Thai	Curries, Thai, Condiments, Pastes	1	Serving

INGREDIENTS

6		Dried red chili peppers
1/4	ts	Fennel seeds
1	ts	Coriander seeds
1/4	ts	Mace
1		Lemon grass stalk -=OR=-
1	ts	Lemon grass, dried
1	ts	Lemon zest
1	ts	Galanga, fresh*
3	md	Shallots, peeled & chopped
5		Garlic cloves, chopped

INSTRUCTIONS

Cut the chili peppers into small pieces & soak in cold water for 15
minutes.  Separate the seeds & discard them.  In a dry skillet, toast
the the fennel, coriander & mace over a very low flame for 5 minutes.
Put all of the ingredients in a mortar or 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.
* If using dried galanga, soak for 15 minutes
Makes 1/2 cup.
Pojanee Vatanapan's "Thai Cookbook"
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/vegan4.zip

A Message from our Provider:

“Perhaps it takes a purer faith to praise God for unrealized blessings than for those we once enjoyed or those we enjoy now. #A.W. Tozer”