Paneang Curry Paste

Recipe by Chef #208121
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 30mins
SERVES: 2
UNITS: US

INGREDIENTS

Nutrition
  • 4
    tablespoons peanuts (boiled or roasted and cooled)
  • 10
    long dried Thai chiles, stemmed and soaked
  • 14
    teaspoon salt
  • 1
    teaspoon coriander, root scraped and chopped
  • 1 12
    tablespoons galangal, grated
  • 1
    tablespoon lemongrass, chopped
  • 3
    tablespoons shallots, chopped
  • 2
    tablespoons garlic, chopped
  • 12
    nutmeg, coarsely pounded and briefly roasted
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DIRECTIONS

  • Pound all ingredients with a mortar an pestle until completely smooth, adding the peanuts last. (Or being a lazy cuss I use the blender).
  • Although recipe makes enough for a curry dish with only 2 servings, you can make as much as you like and refrigerate or freeze in small portions.
  • This is an adopted recipe.
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