Dry Curry Paste (Panaeng)

A recipe I learned from a Thai cooking course in Thailand

• Ready In: 20 mins
• Yields: 6 tablespoons

Ingredients

• 10  dried long red chilies, deseeded and chopped
• 5  shallots, chopped
• 2  tablespoons  chopped garlic
• 2  stalks lemongrass, chopped (only the white part)
• 1  inch galangal, chopped
• 1  teaspoon coriander powder
• 1  teaspoon ground cumin
• 3  coriander roots, chopped
• 1  teaspoon shrimp paste
• 3  tablespoons roasted peanuts

Directions

1. Using a pestle and mortar or grinder blend all ingredients together until they form a smooth paste.
2. You should have about 6 tablespoons.