Title: Panang curry paste
 Categories: Curry, Thai, Condiments, Pastes
      Yield: 1 Serving
 
      6 ea Dried red chili peppers
    1/4 ts Fennel seeds
      1 ts Coriander seeds
    1/4 ts Mace
      1 ea Lemon grass stalk -=OR=-
      1 ts Lemon grass, dried
      1 ts Lemon zest
      1 ts Galanga, fresh*
      3 md Shallots, peeled & chopped
      5 ea Garlic cloves, chopped
 
  Cut the chili peppers into small pieces & soak in cold water for 15
  minutes.  Separate the seeds & discard them. In a dry skillet, toast
  the the fennel, coriander & mace over a very low flame for 5 minutes.
  
  Put all of the ingredients in a mortar or food processor & blend to a
  thick red-brown paste, adding drops of cold water to get the right
  consistency. Store in a tightly covered container in the refrigerator
  until ready to use.
  
  * If using dried galanga, soak for 15 minutes
  
  Makes 1/2 cup.
  
  Pojanee Vatanapan's "Thai Cookbook"