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Penang Curry Paste Recipe

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Penang Curry Paste image

 

This recipe for Penang Curry Paste, by , is from UNIQUE CREATIONS in THAI KITCHEN, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
sami watson
Added: Tuesday, March 25, 2008

Category:
Category:

Ingredients:  
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:
Directions:
Mix together to a fine paste in a food processor
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.

Number Of Servings:
Number Of Servings:
10
Preparation Time:
Preparation Time:
30
Personal Notes:
Personal Notes:
This curry paste are different from Red and Green Curry...this one stand by itself as Penang Curry. Penang are nomally made out of beef or pork that cook in creamy coconut milk.

 

 

 

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