Free Recipe Prik Kaeng Panaeng (Dry Curry Paste)
Recipe Type: S Recipes
Recipe Preparation:
Cooking Ingredients for Prik Kaeng Panaeng (Dry Curry Paste) Recipe
1 c Prepared red chilis
10 tb Shallots; chopped
5 tb Garlic; chopped
10 tb Lemon grass; finely sliced
5 tb Galangal; grated
1 tb Coriander seeds
1 tb Cumin seeds
5 tb Coriander root; chopped
1 tb Kapi (shrimp paste)
5 tb Freshly toasted peanuts;
-crushed
Prik Kaeng Panaeng (Dry Curry Paste) Preparation
Date: Fri, 19 Apr 1996 12:20:50 -0700 From: Colonel I. F. K. Philpott <colonel@korat1.vu-korat.ac.th> This is a paste for a ”dry chili” Prepare the dried red chiles. See recipe prik kaeng phet . Coarsely chop the chilis. Toast the dry seeds in a heavy iron skillet or wok, and grind them coarsely. Add all the ingredients to a food processor and process to a smooth paste. Place in tightly stoppered jars, and keep in the fridge for at least a week for the flavors to combine and develop before use. See recipe Thai Curries (Help) for information on Thai curry pastes. CHILE-HEADS DIGEST V2 #298 From the Chile-Heads recipe list.
Cooking Temperature:
Recipe Serves: 1
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