Panag Curry Paste
Ingredients.
12 dried red chili peppers, seeded, soaked and coarsely chopped
1/4 cup chopped shallots
1/4 cup chopped garlic
2 tbsps chopped fresh lemongrass
1 tbsp chopped fresh galangal
3 fresh kaffir lime leaves, deveined and finely chopped
1 tsp ground mace
1 tsp cardamon seeds
1 tsp peppercorn, whole or freshly ground
1 tbsp chopped coriander root
2 tsps caraway seeds
2 tsps shrimp paste
1 tsp salt
Preparation
Soak all dried ingredients for 1 hour or until soft.
Place all ingredients in a blender or food processor and blend them until smooth. If you used dried ingredients, add a small amount of soaking water of the ingredients to make the paste.
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