Penang Curry Paste

• 6 dried red chili peppers, , cut and seeds removed
• 14 teaspoon fennel seed
• 1 teaspoon coriander
• 14 teaspoon mace
• 1 stalk lemongrass
• 1 teaspoon dried lemon grass
• 1 teaspoon lemon, zest of
• 1 teaspoon fresh galangal
• 3 shallots, chopped
• 5 cloves garlic, chopped

1. Soak the chilis in cold water for 5 minutes.
2. Drain.
3. In a dry skillet over low heat roast the fennel, coriander and mace.
4. Place all ingredients in a food processor and whirl to a smooth paste, adding a few drops of water at a time to get desired consistency.

red chili peppers, fennel, coriander, mace, stalk lemongrass, lemon grass, lemon, fresh galangal, shallots, garlic

Taken from www.food.com/recipe/penang-curry-paste-17870 (may not work)