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Panang Curry Paste

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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

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