Panaeng Curry | Nam Prik Panaeng


Ingrediƫnts:

  • * 2 teaspoons Ginza - skin removed chopped
  • * 2 tablespoons Lemongrass - lower 1/3 only, chopped
  • * 1 teaspoon Kaffir Lime peel - chopped
  • * 1 tablespoon Coriander root - chopped
  • * 1 teaspoon Salt
  • * 10 pieces Black Peppercorns - crushed
  • * 3 tablespoons Shallots - chopped
  • * 2 tablespoons Garlic - crushed
  • * 1 teaspoon Schrimp paste
  • * 2 teaspoons Coriander seeds - roasted until brown
  • * 3 pieces Mace - roasted until brown
  • * 3 long pieces Green Peppers - roasted until brown
  • * 2 pieces Cardamom pods - roasted until brown
  • * 12 pieces big, red, dried Chillies - seeds removed and soaked in water for at least 10 minutes

Preparation of Panaeng Curry Paste

Grinding and Bashing (Pok Pok)

Put all the ingrediƫnts together and pound using a pestle and mortar or liquidise for about 10 minutes until the paste is smooth.

Note

This makes 100 gram (4 tablespoons) of Panaeng curry paste. If you use bought Panaeng curry paste you will only need 50 gram (2 tablespoons).

The Corinader seeds, Cumin seeds, Mace, long Green Peppers and Cardamom pods should be roasted seperately in a wok over a low heat until they are brown. Shake the wok occasionally.