Panang Curry Paste 6 each dried red chili peppers 1/4 teaspoon fennel seeds 1 teaspoon coriander seeds 1/4 teaspoon mace 1 each lemon grass stalk -=or=- 1 teaspoon lemon grass dried 1 teaspoon lemon zest 1 teaspoon galanga fresh* 3 medium shallots peeled & chopped 5 each garlic cloves chopped * If using dried galanga, soak for 15 minutes Cut the chili peppers into small pieces & soak in cold water for 15 minutes. Separate the seeds & discard them. In a dry skillet, toast the fennel, coriander & mace over a very low flame for 5 minutes. Put all of the ingredients in a mortar or food processor & blend to a thick red-brown paste, adding drops of cold water to get the right consistency. Store in a tightly covered container in the refrigerator until ready to use. Makes 1/2 cup. Yield: 1