Recipe - Panang Curry Paste

6 Dried red chili peppers
One fourth teaspoon Fennel seeds
1 teaspoon Coriander seeds
One fourth teaspoon Mace
1 Lemon grass stalk =OR=
1 teaspoon Lemon grass, dried
1 teaspoon Lemon zest
1 teaspoon Galanga, fresh*
3 md Shallots, peeled & chopped
5 Garlic cloves, chopped

Cut the chili peppers into small pieces & soak in cold water for 15
minutes. Separate the seeds & discard them. In a dry skillet, toast
the the fennel, coriander & mace over a very low flame for 5 minutes.

Put all of the ingredients in a mortar or food processor & blend to a
thick redbrown paste, adding drops of cold water to get the right
consistency. Store in a tightly covered container in the refrigerator
until ready to use.

* If using dried galanga, soak for 15 minutes

Makes One half cup.

Pojanee Vatanapan's "Thai Cookbook"

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/vegan4.zip