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Dry Curry Paste (Panaeng)

A recipe I learned from a Thai cooking course in Thailand

Ready In:
20mins
Yields:
Units:

ingredients

directions

  • Using a pestle and mortar or grinder blend all ingredients together until they form a smooth paste.
  • You should have about 6 tablespoons.
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RECIPE MADE WITH LOVE BY

@Latchy
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@Latchy
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"A recipe I learned from a Thai cooking course in Thailand"
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  1. Daydream
    An authentic recipe which we very much enjoyed. I was unable to obtain galangal so used fresh ginger root as a substitute. Thanks Latchy, I will use this again and again.
    Reply
  2. Latchy
    A recipe I learned from a Thai cooking course in Thailand
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