Panang curry paste
Ingredients
- 10 dried red chillies
- 4 green chillies
- 3 cardamom pods
- 2 tsp coriander seeds
- 1 tsp cumin seeds
- 1 star anise
- ½ tsp black peppercorns
- 3 - 4 shallots, chopped
- 10 large cloves garlic, finely chopped
- 2 stalks Lemongrass, finely sliced
- 1 two inch piece galangal, grated
- 8 coriander roots, chopped
- 1 kaffir lime rind, finely chopped
- 4 kaffir lime leaves, finely chopped
- ½ tsp salt
Steps
- Slice the top off chillies, remove the seeds and slice into rings.
- Soak chillies in water for 40 mins. Drain and squeeze out all the liquid using gloves.
- Chop finely and set aside.
- Toast all spices, starting with the biggest and gradually adding in the others.
- Place the spices in a stone mortar and pestle, grind into a fine powder, then set aside.
- In the blender blend the remaining ingredients.
- In the mortar and pestle combine everything and grind until you obtain a smooth paste.