Panaeng Chile Paste

Name: Panaeng Chile Paste
Ingredients: Boiling water; 1 1/2 tablespoons vegetable oil; 13 garlic cloves6 coarsely chopped, 7 halved; 4 shallots2 thinly sliced, 2 coarsely chopped; 1/4 cup unsalted peanuts; 11 large dried semi-hot chiles, such as guajillo, pasilla or New Mexico, stems and seeds discarded; 3 tablespoons coarsely chopped fresh coriander (cilantro) root (See Note); 2 tablespoons minced fresh lemongrass, white bulb only (See Note); 2 quarter-size slices of peeled fresh galangal; 1/2 teaspoon kosher salt; 2 fresh, frozen or dried kaffir lime leaves, minced (See Note); 1 teaspoon shrimp paste; 1/2 teaspoon cinnamon; 1/2 teaspoon ground cumin

14 ingredients

11 steps

Ingredients

Boiling water
1 1/2 tablespoons vegetable oil
13 garlic cloves6 coarsely chopped, 7 halved
4 shallots2 thinly sliced, 2 coarsely chopped
1/4 cup unsalted peanuts
11 large dried semi-hot chiles, such as guajillo, pasilla or New Mexico, stems and seeds discarded
3 tablespoons coarsely chopped fresh coriander (cilantro) root (See Note)
2 tablespoons minced fresh lemongrass, white bulb only (See Note)
2 quarter-size slices of peeled fresh galangal
1/2 teaspoon kosher salt
2 fresh, frozen or dried kaffir lime leaves, minced (See Note)
1 teaspoon shrimp paste
1/2 teaspoon cinnamon
1/2 teaspoon ground cumin

Directions

1

In a bowl, cover the dried chiles with boiling water and let soak until softened, about 20 minutes.
2

Drain the chiles and coarsely chop them.
3

Heat the vegetable oil in a small skillet.
4

Add the chopped garlic and sliced shallots and cook over moderate heat, stirring, until lightly browned, about 4 minutes.
5

Using a slotted spoon, transfer the garlic and shallots to a plate.
6

Add the peanuts to the skillet, reduce the heat to low and cook, shaking the pan, until toasted and browned, about 3 minutes.
7

Add the peanuts to the plate.
8

In a large mortar or mini-processor, grind the coriander root, lemongrass, galangal and salt to a paste.
9

Work in the halved garlic cloves and chopped shallots.
10

Add the soaked chiles, browned garlic mixture and lime leaves and pound to a coarse puree.
11

Stir in the shrimp paste, cinnamon and cumin.