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Paneang Curry Paste




Source of Recipe


Thai Food- David Thompson


List of Ingredients




4 tablespoons peanuts, boiled or roasted and cooled
10 long dried Thai chiles, stemmed and soaked
1/4 teaspoon salt
1 teaspoon corriander roots, scraped and chopped
1 1/2 tablespoons galangal, grated
1 tablespoon lemongrass, chopped
3 tablespoons shallots, chopped
2 tablespoons garlic, chopped
1/2 nutmeg, coarsley pounded and briefly roasted


Recipe



Pound all ingredients with a mortar an pestle until completly smooth, adding the peanuts last.
Although recipe makes enough for a curry dish with only 2 servings, you can make as much as you like and refrigerate or freeze in small portions