Recipe

Penang Curry Paste Recipe


Penang Curry Paste Recipe
Add Step-by-Step Photos 		Watson2167 / All my dishes
1 year, 2 months ago
this dish can only be cook by beef or pork
Prep:20m Cook:1m Servings:0

Watson2167

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Ingredients
  • 25-30 dried red chillis: shake them to discard the excess seeds.
  • 2 tablespoons hom daeng (shallots/purple onions), chopped
  • 2 tablespoons kratiem (garlic), chopped
  • 2 tablespoons of takhrai (lemon grass), very finely sliced
  • 2 tablespoons of chopped coriander/cilantro root
  • 2 tablespoons of chopped freshly roasted peanuts.
  • 1 tablespoon grated kha (galangal - use ginger if you can't find galangal)
  • 1 teaspoon of toasted coriander seeds
  • 1 tablespoon kapi (shrimp paste)

Directions
  1. Mix together to a fine paste in a food processor
  2. 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.

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