We use Panaeng curry paste for this kind of curry only but we can use many kind of meat in this curry including shrimps.We always use coconut milk in Panaeng Curry
Ingredients:
15 small dried red chilies or 10 large spur dried chilies
3 large shallots
10 cloves garlic
2 stalks lemon grass
1 tablespoon galangal
1 tablespoon kaffir lime skin
1 tablespoon shrimp paste
2 teaspoons coriander seeds (or coriander root)
½ teaspoon salt
Instructions:
1. Soak chilies in warm water until softened. Drain, discard water and seeds.
2. Wash all vegetables, drain and dried pat. Finely slice galangal, lemon grass, kaffir lime skin, shallots and chop garlic.
3. In the mortar and pestle or electric blender, grind together all ingredients except the shrimp paste, pound until smooth. If you use mortar and pestle it will take about 20 minutes or few minutes with a blender.
4. Add the shrimp paste into a mortar or blender and blend together to combine.
5. Transfer to a bowl, for the best you should use it immediately. The fresh curry paste will give a better taste than the stored one because of its fragrance.
