Panaeng curry paste

Name: Panaeng curry paste
Cuisine: Thai
Ingredients: 1 teaspoon shrimp paste; a handful of fresh coriander leaves and stalks, chopped; a handful of fresh coriander leaves and stalks, chopped; 5 garlic cloves, peeled and finely chopped; 3 tablespoons unsalted roasted peanuts, roughly chopped; 2 long, fresh red chillies, deseeded and finely chopped; 2.5 cm/1 inch piece fresh root ginger, peeled and finely chopped; 2 fresh lemon grass stalks, finely chopped; 4 red shallots, peeled and finely chopped; 1 teaspoon cumin seeds

Preparation info

Difficulty
Easy

Appears in

Keith Floyd's Thai Food

By Keith Floyd

Published 2006

About

Another one from southern Thailand.

Ingredients

1 teaspoon cumin seeds
4 red shallots, peeled and finely chopped
2 fresh lemon grass stalk

Asia
Malaysia
Thailand
Penang
Fish course
Spice Mix
Gluten-free
Pescatarian

Method

Heat a wok or heavy-based frying pan and, without adding any oil, dry-roast the cumin seeds for 40–50 seconds until they release their fragrance.
Put the cumin seeds in a food processor with all the other ingredients and whiz to a paste (add a little water if the mixture is too stiff). Store in a jar in the fridge for 3–5 days.