Panang Curry Paste

  1. Place red chile peppers in a bowl and cover them with warm water. Let sit until rehydrated, about 10 minutes. Drain.
  2. Place green chile peppers, coriander seeds, cumin seeds, mace, and cardamom in a large, dry skillet over medium heat. Toast until fragrant, 2 to 3 minutes.
  3. Transfer red chile peppers and toasted spices to a mortar and pestle. Add shallots, garlic, lemongrass, cilantro root, peppercorns, lime leaves, galangal, shrimp paste, and salt. Pound together into a coarse paste.

red chile peppers, green chile peppers, coriander seeds, cumin seeds, mace, cardamom, shallots, garlic, cilantro root, black peppercorns, lime, galangal, shrimp paste, salt

Taken from www.allrecipes.com/recipe/246990/panang-curry-paste/ (may not work)

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