Prik Kaeng Panaeng (dry Curry Paste)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Thai | Sauce | 1 | Servings |
INGREDIENTS
| 1 | c | Prepared red chilis |
| 10 | T | Shallots, chopped |
| 5 | T | Garlic, chopped |
| 10 | T | Lemon grass, finely sliced |
| 5 | T | Galangal, grated |
| 1 | T | Coriander seeds |
| 1 | T | Cumin seeds |
| 5 | T | Coriander root, chopped |
| 1 | T | Kapi, shrimp paste |
| 5 | T | Freshly toasted peanuts |
| crushed |
INSTRUCTIONS
Date: Fri, 19 Apr 1996 12:20:50 -0700 From: "Colonel I. F. K. Philpott" <colonel@korat1.vu-korat.ac.th> This is a paste for a 'dry chili' Prepare the dried red chiles. See recipe "prik kaeng phet". Coarsely chop the chilis. Toast the dry seeds in a heavy iron skillet or wok, and grind them coarsely. Add all the ingredients to a food processor and process to a smooth paste. Place in tightly stoppered jars, and keep in the fridge for at least a week for the flavors to combine and develop before use. See recipe "Thai Curries (Help)" for information on Thai curry pastes. CHILE-HEADS DIGEST V2 #298 From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
A Message from our Provider:
“Life: your chance to spurn God’s love Eternity: living with the consequences”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 616
Calories From Fat: 203
Total Fat: 24.2g
Cholesterol: 0mg
Sodium: 632.1mg
Potassium: 2647.4mg
Carbohydrates: 93.2g
Fiber: 15.6g
Sugar: 2.4g
Protein: 25.4g