Phanaeng Curry Paste (Make 1 3 cup +1 tablespoon)


5 dried spur chilies, seeded and soaked until tender
1 teaspoon sea salt
1 teaspoon mature galangal, finely sliced
1/2 tablespoon kaffir lime rind, finely sliced
1 teaspoon coriander root, finely sliced
1 teaspoon lemongrass, slice.
10 cloves small garlic, sliced
1/3 cup shallot, sliced
1/2 teaspoon pepper
1 teaspoon shrimp paste

In a mortar, finely pound the spur chili and salt together. Add the galangal, kaffir lime rind, coriander root and lemongrass, pounding well. Add the garlic, shallot, pepper and shrimp paste. Pound to a smooth paste.


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