Ingredients for Dry Curry Paste Panaeng
- Red Chilies
- Shallots
- Garlic
- Lemongrass
- Galangal
- Coriander Powder
- Ground Cumin
- Coriander Roots
- Shrimp Paste
- Roasted Peanuts
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How to Make Dry Curry Paste Panaeng
- Combine all ingredients in a pestle and mortar or a food processor.
- Grind or process until a completely smooth paste forms. This may take some time, scraping down the sides as needed.
- Once smooth, transfer the paste to an airtight container. You should have approximately 6 tablespoons of paste.
- Store the paste in the refrigerator for up to one week or freeze for longer storage.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
17g
Fat
2g
Carbs
4g