Penang Curry

 

Penang Curry
This recipe includes the homemade curry paste but you could use store bought paste. The ingredients have been simplified to make them easier to find in Australia. Kaffir lime leaves and lemon grass can be bought in jars in the supermarket if you can't get them fresh. Galangal is generally used instead of ginger but is harder to find and palm sugar instead of brown. I use a mortar and pestle to make the paste but have also used the coffee grinder with success.
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Cook time: 
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Ingredients
Curry Paste
  • 2 fresh red chillies
  • 1 teaspoon of dried chilli
  • ⅛ cup roasted peanuts
  • 3cm piece fresh ginger, peeled, finely chopped
  • 4 kaffir lime leaves, finely shredded
  • ¼ onion, finely chopped
  • 3 fresh coriander roots, finely chopped (or handful of leaves if you don't have roots)
  • 1 garlic clove, crushed
  • 1 small stem lemon grass, white section only, finely chopped
  • 2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 1 tablespoons fish sauce
  • ½ tablespoon peanut oil
Curry
  • 400 grams of chicken or beef, thinly sliced
  • 400ml coconut cream, unshaken
  • 4 tablespoons panang curry paste
  • 1 tablespoons brown sugar
  • 2 tablespoons fish sauce
  • 3 kaffir lime leaves - finely shredded
  • ¼ cup fresh thai or sweet basil leaves
  • 1 big red chilli, sliced
  • 4 tablespoons roasted ground peanuts
  • Jasmine rice to serve
Instructions
Curry Paste
  1. Grind or process curry paste ingredients minus the oil. Blend in the oil. (You can use a mortar and pestle or a food processor or even a coffee grinder).
Curry
  1. Put a decent splash of the top part of the coconut cream into a wok and fry for 3-5 minutes, stirring continuously, until the coconut oil begins to separate out. Then add the curry paste and fry for 1-2 minutes. Once the paste is fragrant add the meat and cook until the outside of the meat is cooked. Then add the rest of the coconut cream and bring to the boil. Simmer and add the brown sugar and the fish sauce and kaffir lime leaf. Stir to combine and then add half the basil leaves. Turn off the heat and serve garnished with the red chillies, remaining basil leaves and peanuts..

 

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