panang-curry-paste.json

{
    "directions": [
        "Place red chile peppers in a bowl and cover them with warm water. Let sit until rehydrated, about 10 minutes. Drain.",
        "Place green chile peppers, coriander seeds, cumin seeds, mace, and cardamom in a large, dry skillet over medium heat. Toast until fragrant, 2 to 3 minutes.",
        "Transfer red chile peppers and toasted spices to a mortar and pestle. Add shallots, garlic, lemongrass, cilantro root, peppercorns, lime leaves, galangal, shrimp paste, and salt. Pound together into a coarse paste."
    ],
    "ingredients": [
        "10 dried red chile peppers",
        "4 large green chile peppers",
        "1 tablespoon coriander seeds",
        "1/2 teaspoon cumin seeds",
        "4 pieces mace",
        "2 pods cardamom",
        "2 shallots, thinly sliced",
        "5 cloves garlic, chopped",
        "2 tablespoons thinly sliced lemongrass",
        "2 tablespoons peeled and chopped cilantro root",
        "2 tablespoons crushed black peppercorns",
        "6 kaffir lime leaves, chopped",
        "1 tablespoon peeled and chopped galangal",
        "1 teaspoon shrimp paste",
        "1 teaspoon salt"
    ],
    "language": "en-US",
    "source": "allrecipes.com",
    "tags": [],
    "title": "Panang Curry Paste",
    "url": "http://allrecipes.com/recipe/246990/panang-curry-paste/"
}