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5 large dried red spur chilies, seeded and soaked
5 shallots, sliced
2 bulbs roasted garlic
10 cloves sliced garlic
1 teaspoon finely sliced galangal
1 teaspoon lemon grass, sliced
1/2 teaspoon finely sliced kaffir lime rind
1 teaspoon finely sliced coriander root
1/2 teaspoon white pepper
1 teaspoon salt
1 teaspoon shrimp paste
Preparations
1. Pound dried chilies and salt together well. Add galangal, lemon grass, kaffir lime rind, and coriander root, pound until mixed well.
2. Add shallots and garlic, follow with pepper and shrimp paste, and continue pounding until smooth and fine.
* Panaeng Curry Paste : Always use for cooking PANAENG CURRY dish such as Beef in Panaeng Curry
