Phanang Curry Paste (Nam Prik Kaeng Phanang)

Servings: 1
Ingredients:

9 lg Dried red chilies
7    Shallots, chopped
6    Cloves garlic
2 ts Coriander roots
15    Pepper corns
3 sl Galangal
2    Stalks lemon grass, chopped
1 tb Coriander seeds
1 tb Cumin seeds
1 ts Shrimp paste
1 ts 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. 1987

Posted by Stephen Ceideburg April 18 1990.