How to Make Panang Curry Paste

How to Make Panang Curry Paste

Put 2 chopped shallots, 4 chopped garlic cloves, 5 deseeded dried chilies, 1.5 chopped lemon grass stalks, 1.5 coriander roots, 1 cm (1/2 inch) piece of peeled and chopped root ginger, 1/4 tsp dry-fried coriander seeds, 1/2 tsp dry-fried cumin seeds, 1 tbsp crushed roasted peanuts and cashew nuts and 2 tbsp groundnut oil in a food processor or blender and blend to a smooth paste. (Alternatively, pound all the ingredients together with a pestle and mortar.) Any leftover paste can be stored in an airtight container in the refrigerator for up to 3 weeks.

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