Penang Curry Paste
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Penang is a dry curry, probably originating in Malaysia.
INGREDIENTS
25 to 30 dried red chilies, shake to discard the excess seeds
2 tablespoons shallots or red onions, chopped
2 tablespoons garlic, chopped
2 tablespons lemongrass, very finely sliced
2 tablespoons chopped coriander
2 tablespoons freshly roasted peanuts, chopped
1 tablespoon grated Galangal, use ginger if you can't fine Galangal
1 teaspoon toasted coriander seeds
1 tablespoon shrimp pasteCombine all ingredients and blend to a fine paste in a food processor.
NOTES - It is better to make it milder than use less than 2 tablespoons of paste in a curry, but it is recommended not to use less than 10 chilies.
This paste will keep well when placed in a glass jar in a cool place for 3 to 4 weeks. Alternatively, it can be frozen and kept for 3 to 4 months.