Title: Phanang Curry Paste (Nam Prik Kaeng Phanang)
Categories: Thai Condiment Ceideburg
Yield: 1 Batch

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.

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