Panang Curry Paste

Prep Time: 10 minutes
Cook Time: 8 minutes


25-30 dried red chillies, seeds removed
2 tbsp shallots/purple onions, chopped
2 tbsp garlic, chopped
2 tbsp lemon grass, very finely sliced
2 tbsp of chopped coriander root
2 tbsp of chopped roasted peanuts.
1 tbsp galangal
1 tsp of toasted coriander seeds
1 tbsp shrimp paste


Wrap shrimp paste in a square of foil. Dry-fry in a wok or pan over medium heat for 1 minute each side to toast slightly.

Mix ingredients together to a fine paste in a food processor

You can keep this paste in an airtight bottle in a cool place for 3-4 weeks. Alternatively it can be frozen and kept for 3-4 months.

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