- 10 dried red chile peppers
- 4 large green chile peppers
- 1 tablespoon coriander seeds
- 1/2 teaspoon cumin seeds
- 4 pieces mace
- 2 pods cardamom
- 2 shallots, thinly sliced
- 5 cloves garlic, chopped
- 2 tablespoons thinly sliced lemongrass
- 2 tablespoons peeled and chopped cilantro root
- 2 tablespoons crushed black peppercorns
- 6 kaffir lime leaves, chopped
- 1 tablespoon peeled and chopped galangal
- 1 teaspoon shrimp paste
- 1 teaspoon salt
- Place red chile peppers in a bowl and cover them with warm water. Let sit until rehydrated, about 10 minutes. Drain.
- Place green chile peppers, coriander seeds, cumin seeds, mace, and cardamom in a large, dry skillet over medium heat. Toast until fragrant, 2 to 3 minutes.
- Transfer red chile peppers and toasted spices to a mortar and pestle. Add shallots, garlic, lemongrass, cilantro root, peppercorns, lime leaves, galangal, shrimp paste, and salt. Pound together into a coarse paste.
06/16/2019
recipepes.com
panang curry paste, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
