Num-prick kaeng panang
Ingredients
5 - 6 tablespoons (150 - 180 g.)
Dried
1 tablespoons of coriander
seeds roasted.
1 teaspoons of cumin seeds roasted.
1/2 teaspoons of black peppercorn
5 cardamom pod - roasted, shell removed and used the seed inside
1 teaspoons of mace - roasted
1/2 teaspoons of salt
Fresh
2 teaspoons of ginza - skin
removed, finely chopped
3 tablespoons of lemongrass - finely chopped
1 teaspoons of kaffir lime peel - finely chopped
1 tablespoons of coriander root - finely chopped
3 tablespoons of shallot - thinly sliced
2 tablespoons of garlic - thinly sliced
10 big dried chilli - seed removed, soaked in water for 10 minutes -
finely chopped
2 teaspoons of shrimp paste
Method
Put all the dried ingredients into the mortar and pounded in to
a powder using a pestle . Then put all the fresh chopped
ingredients and pounded, using the pestle for about 10 minutes until the paste
is smooth.
If used the blender or liquidizer, you might need to add a bit of water to get
the paste to combine.
