Recipe by grovinchicken
This is the paste that defines a Panaeng curry and, like the other Thai sauces, lends itself to advance preparation. This version is HOT, but not overwhelmingly so and achieves a very successful balance of the sweet, salty, and sour tastes that distinguish the cooking of Thailand. This recipe comes form a book called "The Best of Thailand".
- 12 small dried red chili peppers
- 2 stalks lemongrass, thinly sliced
- 2 large shallots, thinly sliced
- 4 garlic cloves, chopped
- 2 teaspoons coriander seeds
- 1 teaspoon salt
- 2 teaspoons minced fresh or frozen galangal
- 1 teaspoon shrimp paste
- 1 -2 tablespoon water
Directions See How It's Made
- Soak chilis in warm water to cover about 1 hour or until just softened.
- Drain and discard water.
- In a food grinder, process chilis, lemongrass, shallots, garlic coriander seeds, salt, galangal, and shrimp paste until smooth.
- Gradually add 1 to 2 tablespoons water to assist in the blending.
- The paste should be smooth but not wet.
- Store in a airtight container in the refrigerator 1 to 2 weeks, or frozen up to 6 months.