This is a fun, lively gluten-free recipe suitable for family or friends, or even entertaining a crowd.  It's especially nice to make in the early to mid summer when fresh green beans are in season.

Put Thai jasmine rice or Basmati rice onto cook in rice cooker or stove top.

Panang Curry Paste Ingredients:
1/3 cup dried red chilis (California chilis are fine), soaked until soft, seeds removed
1 teaspoon salt
2 teaspoons diced fresh ginger
1 teaspoon toasted cumin seeds
2 tablespoons each diced garlic & shallots
1 tablespoon roasted peanuts (or almonds)
1 teaspoon shrimp paste or dried shrimp (Mojave brand – contains sulfites)
2 tablespoons cashew-macadamia nut butter, almond butter or peanut butter
1 teaspoon grated lime peel
1 tablespoon dark agave syrup or dark brown sugar
¼ cup chopped fresh cilantro
2 Tablespoons chopped lemon grass (optional)

Place all ingredients in food processor and pulse to combine, then run for a few minutes until a fine paste forms.  Let paste rest at room temperature for all flavors to combine, while assembling remaining ingredients.