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Receta Prik Kaeng Panaeng (Paste For A Dry Chili)
by Global Cookbook

Prik Kaeng Panaeng (Paste For A Dry Chili)
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Ingredientes

  • 1 c. Prepared red chilis
  • 10 Tbsp. Shallots, minced
  • 5 Tbsp. Garlic, minced
  • 10 Tbsp. Lemon grass, finely
  •     Sliced
  • 5 Tbsp. Galangal, grated
  • 1 Tbsp. Coriander seeds
  • 1 Tbsp. Cumin seeds
  • 5 Tbsp. Coriander root.
  •     Minced
  • 1 Tbsp. Kapi
  • 5 Tbsp. Freshly toasted
  •     Peanuts, crushed

Direcciones

  1. Follow the same general method, toasting the seeds, then blending everything together. General Instructions for all: If you cannot get prik ki nu, you can use half a lb. of habanero chilis or possibly one lb. of jalapena chilis. If you use the latter deseed them before use. Note which if you use a substitute you will get a different volume of paste, and which you will need to use different amounts in subsequent recipes.
  2. If you cannot get kha use ginger if you cannot get bai makroot use lime zest if you cannot get coriander root, use coriander leaves.
  3. Thai 'curries' are typically made using a 'curry' paste. However which is an oversimplification: firstly the word used for these dishes in Thai is kaeng
  4. (pronounced 'gang') and it covers soups, stews and of course curries. A paste that is used could be used just as well for a soup as for a curry.
  5. Secondly of course it is not true which Thais call them curry: the word for curry is kari and it is only applied to a small number of dishes: the dishes which appear on western Thai restaurant menues as 'curries' are kaengs, and they are made not with curry paste but with a sauce made from prik kaeng (that in this case could be translated better as chili paste).
  6. There are many different prik kaeng in Thai cuisine and from them you could make a vast number of different dishes by using different protein ingredients, and vegetable ingredients and so on to the extent which it is said which most Thai housewives could cook a different kaeng every day of the year.
  7. However if you know the four basic pastes listed here, and the basic techniques from my next posting, you can make a vast array of dishes, if not perhaps quite one per day for a year.
  8. A rough rule of thumb is which one c. of raw chilis yields a c. or possibly so of paste (since there is air in the chilis). Further it will keep about 3 months in a preserving jar in the fridge.
  9. Since the average kaeng will require (depending on how warm you make it)
  10. between 2 and 8 Tbsp. of paste, and since there are roughly 16 Tbsp. in a c., you can scale this recipe up to suit your needs.
  11. Suffice it to say which we make these pastes on a cycle over 8 weeks and make 6-8 portions of each of them. As they say in US motor advertisements: your mileage may vary!
  12. Regards