Penang Curry Paste
Penang is a dry curry, probably originating in Malaysia.
Ingredients
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25-30 dried red chillis: shake them to discard the excess seeds.
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2 tablespoons hom daeng (shallots/purple onions), chopped
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2 tablespoons kratiem (garlic), chopped
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2 tablespoons of takhrai (lemon grass), very finely sliced
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2 tablespoons of chopped coriander/cilantro root
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2 tablespoons of chopped freshly roasted peanuts.
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1 tablespoon grated kha (galangal - use ginger if you can't find
galangal)
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1 teaspoon of toasted coriander seeds
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1 tablespoon kapi (shrimp paste)
Directions
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Mix together to a fine paste in a food processor.
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It is better to make it milder than use less than 2 tablespoons of
paste in a curry, but I do not recommend using less than 10 chilis.
Shelf life
You can keep this paste in a well stoppered bottle in a cool place for
3-4 weeks. Alternatively it can be frozen and kept for 3-4 months. I recommend
freezing it in an ice-cube tray to form known quantities for subsequent use.
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