Nam Prik Panaeng (Panaeng Curry Paste)

1. 1

   Soak chilis in warm water to cover about 1 hour or until just softened.

2. 2

   Drain and discard water.

3. 3

   In a food grinder, process chilis, lemongrass, shallots, garlic coriander seeds, salt, galangal, and shrimp paste until smooth.

4. 4

   Gradually add 1 to 2 tablespoons water to assist in the blending.

5. 5

   The paste should be smooth but not wet.

6. 6

   Store in a airtight container in the refrigerator 1 to 2 weeks, or frozen up to 6 months.

* Per serving · 4 servings · Values may vary.

No additional tips available.