Name: Panaeng Chile Paste
Yield: Makes about 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 (cilantro) 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 kaffir lime leaves, minced (See Note); 1 teaspoon shrimp paste; 1/2 teaspoon cinnamon; 1/2 teaspoon ground cumin

Step 1

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.

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Step 2

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.
Step 3

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.

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Panaeng Chile Paste

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