PANEANG CURRY PASTE
Nam prik paneang

INGREDIENTS (SERVES 1)

Spices ingredients:
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.

Fresh ingredients:
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

PREPARATION:
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).