Phanang curry paste/nam prik kaeng phana

1 servings

Ingredients

Quantity Ingredient
9 larges Dried red chilies
7 Shallots, chopped
6 cloves Garlic
2 teaspoons Coriander roots
15 Pepper corns
3 Slivers galangal
2 Stalks lemon grass, chopped
1 tablespoon Coriander seeds
1 tablespoon Cumin seeds
1 teaspoon Shrimp paste
1 teaspoon Salt

Directions

Coarsely chop the chilies and soak in water for 10 minutes. Drain.

Pound together all the ingredients to produce a fine paste.

SOURCE: National Cooking Echo 04/18/90 Contributed to the echo by: Stephen Ceideburg Originally from: "Discover Thai Cooking", by Chaslin, Canungmai and Tettoni; Times Edition, Singapore, 1987

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