PANEANG CURRY PASTE
Nam prik paneang
INGREDIENTS (SERVES 1)
1/8 teaspoon cumin seeds, roasted until brown
1/8 teaspoon black peppercorns
1/8 teaspoon salt
1/2 teaspoon coriander seeds, roasted until brown
1 piece of mace, roasted until brown
1 cardamom pod, roasted until brown
1 long green pepper, roasted until brown
3-5 large red dried chilies, seeds removed and soaked in water for at least 10 minutes
and then finely chopped.
1 teaspoon coriander root, well chopped
1/2 teaspoon ginza, skin removed and well chopped
1/4 teaspoon kaffir lime peel, well chopped
1/4 teaspoon shrimp paste (optional)
1 tablespoon shallot, crushed and chopped
1/2 tablespoon garlic, crushed and chopped
1/2 tablespoon lemongrass, lower
1/3 only, crushed and finely chopped
1. Combine the cumin seeds, black peppercorns, salt, coriander seeds, mace, cardamom, and
long green pepper in the mortar and use the pestle to grind and pound them into a powder.
2. Add all remaining ingredients and pound using a pestle and mortar until the paste is smooth.
If you are using a blender, then put all dried spices and salt into a blender and blend them
into a powder, then add all the rest of the ingredients together with 2 tablespoons water.
Blend for 3-5 minutes.
Note: this recipe is for one serving of curry, but if you want to make the paste in a larger
quantity, then use a blender and double the quantities as much as you like (a multiple of
eight is good - remember that 16 tablespoons equals one cup).