Penang Curry Paste

Homemade paste to go with Penang Curry.

• Ready In: 25 mins
• Yields: 1/2 cup

Ingredients

• 6  dried red chili peppers, , cut and seeds removed
• 1⁄4 teaspoon fennel seed
• 1  teaspoon  coriander
• 1⁄4 teaspoon mace
• 1  stalk lemongrass
• 1  teaspoon dried lemon grass
• 1  teaspoon lemon, zest of
• 1  teaspoon  fresh galangal
• 3  shallots, chopped
• 5  cloves garlic, chopped

Directions

1. Soak the chilis in cold water for 5 minutes.
2. Drain.
3. In a dry skillet over low heat roast the fennel, coriander and mace.
4. Place all ingredients in a food processor and whirl to a smooth paste, adding a few drops of water at a time to get desired consistency.