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Pa-Nang Curry Paste
1 large rehydrated red chili
¼ tsp sea salt
1 tsp finely sliced shallots
½ tsp finely chopped lemongrass
1 tsp finely sliced garlic
½ tsp finely chopped galangal
¼ tsp roasted coriander seeds
1 small coriander root
1/8 tsp white pepper
¼ tsp shrimp paste
1 tsp roasted peanuts
Additional Information
Dry roast (low heat) in a pan the coriander seeds and peppercorn, until you can smell the aroma and see the coriander change colour (about 5-10 seconds)
Rating: 1/2 cup
Serving Size: varies by recipe
Prep Time: 10 minutes
Total Time: 10 minutes
Instructions
- Slice the dry chilies and soak chilies in water.
- Dry roast (low heat) in a pan the coriander seeds and peppercorn, until you can smell the aroma and see the coriander change colour (about 5-10 seconds), put in the mortar and pestle and pound until a fine powdery mixture.
- Put the chilies(no water) and salt into the coriander mixture in the mortar and pound into a paste.
- Finely slice galangal, lemongrass, and coriander root into the mortar and continue pounding until it’s a paste with no large chunks.
- Now add the shallots, garlic and shrimp paste into the mixture and pound well until all ingredients are smashed into a paste form.
Notes
Nam Phrik Gang Pa-Nang