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This Thai main features Dried red chili peppers, Fennel seeds, Coriander seeds, Mace, Lemon grass stalk -=OR=-. It delivers aromatic, well-seasoned taste, a pleasant kick of heat. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
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Panang Curry Paste
Description
This Thai main features Dried red chili peppers, Fennel seeds, Coriander seeds, Mace, Lemon grass stalk -=OR=-. It delivers aromatic, well-seasoned taste, a pleasant kick of heat. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
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Cut the chili peppers into small pieces & soak in cold water for 15 minutes.
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Separate the seeds & discard them.
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In a dry skillet, toast the the fennel, coriander & mace over a very low flame for 5 minutes.
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Put all of the ingredients in a mortar or food processor &
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blend to a thick red-brown paste, adding drops of cold water to get the right consistency.
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Store in a tightly covered container in the refrigerator until ready to use.
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If using dried galanga, soak for 15 minutes
Nutrition Facts
Servings 1
- Amount Per Serving
- Calories 2305.1kcal
- % Daily Value *
- Total Fat 24.1g38%
- Saturated Fat 4.4g23%
- Cholesterol 0.0mg0%
- Sodium 209.0mg9%
- Total Carbohydrate 561.9g188%
- Dietary Fiber 165.8g664%
- Sugars 24.0g
- Protein 118.1g237%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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