Panang Curry Paste

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This is a very traditional thai panang curry paste. it only takes about 2 tablespoons for most dishes. you can freeze the rest for future use. the first person to review this made numerous substitutions. i am so glad she made it anyway. i, strongly, believe if you don't have an ingredient - substitute!!! it is so much better than not trying something new.

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Steps

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Place dried chiles in a medium bowl.

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Cover with hot water and soak for 15 minutes.

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Drain.

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Place chiles and all remaining ingredients in a mini-processor.

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Process until paste forms.

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Place on sheet in tablespoon lumps to freeze.

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Then place in airtight bag.

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Can be made 2 months ahead.

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Ingredients

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dried arbol chiles, dried guajillo chilies, fresh lemongrass, roasted peanuts, galangal, kaffir lime leaves, shallot, garlic cloves, serrano chilies, ground coriander, kosher salt, ground cumin, fresh ground black pepper