Recipes Panaeng Chile Paste Be the first to rate & review! This basic recipe makes more than enough potent, nutty chile paste for the Duck in Coconut Curry. It's worth preparing this relatively large amount because the paste keeps for a month and it's delicious in coconut milk-based sauces, soups and stews. More Incredible Duck Recipes By Food & Wine Editors Updated on March 27, 2015 Print Rate It Share Share Tweet Pin Email Yield: 1 cup Ingredients Boiling water 1 1/2 tablespoons vegetable oil 13 garlic cloves—6 coarsely chopped, 7 halved 4 shallots—2 thinly sliced, 2 coarsely chopped 1/4 cup unsalted peanuts 11 large dried semi-hot chiles, such as guajillo, pasilla, or New Mexico, stems and seeds discarded 3 tablespoons coarsely chopped fresh coriander root (See Note) 2 tablespoons minced fresh lemongrass, white bulb only (See Note) 2 quarter-size slices of peeled fresh galangal 1/2 teaspoon kosher salt 2 fresh, frozen or dried makrut lime leaves, minced (See Note) 1 teaspoon shrimp paste 1/2 teaspoon cinnamon 1/2 teaspoon ground cumin Directions In a bowl, cover the dried chiles with boiling water and let soak until softened, about 20 minutes. Drain the chiles and coarsely chop them. Heat the vegetable oil in a small skillet. Add the chopped garlic and sliced shallots and cook over moderate heat, stirring, until lightly browned, about 4 minutes. Using a slotted spoon, transfer the garlic and shallots to a plate. Add the peanuts to the skillet, reduce the heat to low and cook, shaking the pan, until toasted and browned, about 3 minutes. Add the peanuts to the plate. In a large mortar or mini-processor, grind the coriander root, lemongrass, galangal and salt to a paste. Work in the halved garlic cloves and chopped shallots. Add the soaked chiles, browned garlic mixture and lime leaves and pound to a coarse puree. Stir in the shrimp paste, cinnamon and cumin. Make Ahead The paste can be refrigerated for up to 1 month in a covered jar. Notes Coriander root, lemongrass, galangal, makrut lime leaves, and shrimp paste are available at Asian markets, well-stocked supermarkets and specialty food stores. Rate it Print