Title: Phanang Curry Paste/nam Prik Kaeng Phana
Categories: Spicy
Yield: 1 Servings

9	lg	Dried red chilies
7		Shallots, chopped
6	cl	Garlic
2	ts	Coriander roots
15		Pepper corns
3		Slivers 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.

SOURCE: National Cooking Echo 04/18/90 Contributed to the echo by: Stephen Ceideburg Originally from: "Discover Thai Cooking", by Chaslin, Canungmai and Tettoni; Times Edition, Singapore, 1987

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