PHANANG CURRY PASTE (NAM PRIK KAENG PHANANG)

      Title: PHANANG CURRY PASTE (NAM PRIK KAENG PHANANG)
  Categories: Thai, Condiments, Ceideburg 2
       Yield: 1 Batch
  
       9 lg Dried red chilies
       7    Shallots, chopped
       6    Cloves garlic
       2 ts Coriander roots
      15    Pepper corns
       3 sl Galangal
       2    Stalks lemon grass, chopped
       1 tb Coriander seeds
       1 tb Cumin seeds
       1 ts Shrimp paste
       1 ts Salt
  
   Coarsely chop the chilies and soak in water for 10 minutes. Drain.
   Pound together all the ingredients to produce a fine paste.
   
   From "Discover Thai Cooking" by Chaslin, Canungmai and Tettoni, Times
   Editions, Singapore.  1987
   
   Posted by Stephen Ceideburg April 18 1990.

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