Panang Curry Paste

Preparation

1. Peel the onions
2. Grind the black pepper
3. Purée all the ingredients in a blender

Notes

• This recipe makes enough for 12 people. I recommend dividing it into 3 lots which would each be used in curry for 4 people
• Use more chillies fo rmore heat

Ingredients

• 6 whole chillies
• 6 onions
• 12 cloves garlic
• 6tbsp galangal
• 6tbsp coriander root
• 6tbsp lemongrass paste
• 2tbsp black pepper
• 2tbsp salt
• 2tbsp fish sauce
• 1 tin coconut milk

Equipment

Nutritional Facts

• Serving size: 162.3g
• (4% / 5%)   Calories: 102kcal
• (5%)Total fat: 2.8g
• (4%)   Saturated fat: 0.7g
• (%)   Unsaturated fat: 0g
•     Mono: 0g
•     Poly: 0g
• (0%)   Cholesterol: 0mg
•   Trans Fat: 0g
• (6%)Total carbohydrates: 17g
•   Starch: 0g
• (6%)   Sugars: 1.8g
•     Sucrose: 1.4g
•     Glucose: 2g
•     Maltose: 0g
•     Lactose: 0g
•     Fructose: 1.6g
•     Galactose: 0g
• (10%)   Fibre: 2.6g
• (4%)Protein: 2g
• Salts
• (74%)   Sodium: 1.5g
• (8%)   Potassium: 290mg