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Yield
Serves : Makes about 3/4 cup

Like the Panaeng Chile Paste, this very spicy seasoning is great in coconut milk-based dishes. Store the leftover paste in a jar in the refrigerator. Delicious, Quick Side Dishes

How to Make It

Step 1    

In a large bowl, cover all the chiles with boiling water and let soak until softened, about 20 minutes. Drain and coarsely chop the chiles.

Step 2    

In a mortar or mini-processor, grind the lemongrass, galangal and peppercorns to a paste. Work in the shallots, garlic, salt, turmeric and lime zest. Add the soaked chiles and pound to a puree. Stir in the shrimp paste.

Make Ahead

The curry paste can be refrigerated for up to 1 month.

Notes

Lemongrass, galangal and shrimp paste are available at Asian markets, well-stocked supermarkets and specialty food stores.

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