Makes 1 ¼ cup,
enough to use a batch fresh and freeze the remaining portions
20-24 dried hot red chilies (the long cayenne
10 cloves of garlic, peeled and chopped
10 ounces shallot, chopped
2 T fresh lemongrass, thinly sliced on the
6 thin slices fresh ginger
Zest of one lime (peeled carefully using a
vegetable peeler so as not to remove the white pith, and then finely chopped)
12-16 cilantro stems, chopped
Fresh ground white pepper
1 t cumin
1 t coriander
3-4 T paprika
Soak the chilies in ½ cup hot water for 1-2 hours.
Add them to a Cuisinart with the soaking water and all the ingredients. Process
until a smooth paste forms.
Divide the paste into 4 portions, reserving one to
use fresh. Transfer the remaining portions into baggies and freeze.
Panang Chili Paste
Makes about ¾ cup
½ t whole white peppercorns
1 t coriander seed
½ t cumin seed
10 dried red chilies, the cayenne variety
1 stick lemongrass - thinly slice the bottom six inches of the stalk
2 inch piece fresh ginger, peeled and chopped
3 fresh cilantro stems
5 ounces shallot, chopped
10 cloves garlic, peeled and chopped
1 T peanut butter
Soak the chilies in 5 T hot water for 1-2 hours.
Grind the peppercorns, coriander and cumin seeds.
Add the chilies to a Cuisinart with the soaking water. Add the ground spices and the remaining ingredients. Process until a smooth paste forms.
Divide the paste into 2 portions, reserving one to use fresh. Freeze the remaining portion.