*  Exported from  MasterCook  *

                            Panang Curry Paste

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Thai                             Condiments

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   6      each          Dried red chili peppers
     1/4  teaspoon      Fennel seeds
   1      teaspoon      Coriander seeds
     1/4  teaspoon      Mace
   1      each          Lemon grass stalk -=OR=-
   1      teaspoon      Lemon grass -- dried
   1      teaspoon      Lemon zest
   1      teaspoon      Galanga -- fresh*
   3      medium        Shallots -- peeled & chopped
   5      each          Garlic cloves -- chopped

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"

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