Phanang Curry Paste (Nam Prik Kaeng Phanang)

         Yield: 1 Batch
Categories: Condiments, Thai

9 lg Dried red chilies 7 Shallots, chopped 6 Cloves garlic 2 ts Coriander roots 15 Pepper corns 3 sl Galangal 2 Stalks lemon grass, chopped 1 tb Coriander seeds 1 tb Cumin seeds 1 ts Shrimp paste 1 ts Salt Coarsely chop the chilies and soak in water for 10 minutes. Drain. Pound together all the ingredients to produce a fine paste. From "Discover Thai Cooking" by Chaslin, Canungmai and Tettoni, Times Editions, Singapore. 1987 Posted by Stephen Ceideburg April 18 1990.