Panang Curry Paste

1. 1

   ["Put everything into a food processor and blend until smooth. There will be green flecks from the cilantro. Taste, it should be tomato with a sharp after-bite of ""heat"". If it is too acid from the tomato paste, add more salt and pepper. Maybe it's not hot enough, add more sambal. If it's not herby enough, then add more cilantro and blend again. The ground caraway gives that low, back of the tongue smoothness to the curry. If you don't taste that, then add more caraway.", "So, you really should be able to taste all the ingredients both separately and as a whole, that is, you will be able to identify the flavors as being what they are within the context of the whole of the panang paste. Remember, this is the base for the dish, so it is going to be intense."]

* Per serving · 4 servings · Values may vary.

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