Friday, 27 April 2012

Panang Curry Paste

I've written enough curry paste recipes to be merit being lazy about the method for this one. You just whizz all the ingredients together in a food processor, except for the oil, which you add, a little at a time to the blending mix to make a paste. Make it as smooth as you possibly can.

10-15 dried thai chillies, soaked in warm water for 15 minutes
5 shallots, peeled and roughly chopped
2 stalks lemongrass, tough outer stalks removed and chopped up.
8-10 cloves of garlic, peeled and roughly chopped
1 thumb galangal or ginger, peeled and chopped roughly
Handful coriander roots
4 kaffir lime leaves
Pinch ground cloves
Pinch ground white pepper
1 tsp ground cumin
1 tsp ground cinnamon
1 tsp shrimp paste
Flavourless oil, such as vegetable or sunflower oil- enough to make a paste

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