Thai Penang Red Curry Paste Recipe

Penang curry takes its name from the city of Malaysia, “Penang”. This is a beautiful red curry usually made with chicken and Thai herbs. It is a drier type of curry more similar to Indian curries, with just enough sauce to cover the meat. It is richer, sweeter, and creamier than Thai red curry or green curry, making it very popular with Westerners.

All you need is

1 1/2 cups chicken thinly sliced
2 cups thick coconut milk – reserve 2 tablespoons to use as a garnish
4 tablespoons homemade Penang curry paste or ready-made
2 tablespoons palm sugar
2-3 tablespoons Thai fish sauce
6-7 kaffir lime leaves (finely shredded)
1/2 cup fresh sweet basil leaves
1 big sliced red chillies

For the curry sauce

1 small onion, sliced
1-inch ginger
3 cloves garlic
1 tsp. shrimp paste
2 tbsp. fish sauce
½ tsp. soy sauce
1 tsp. chili powder
1 tsp. coriander
1 tsp. cumin
1 tsp. turmeric
½ tsp. cinnamon
1 pinch nutmeg
1 can of coconut milk
1 pinch grounded clove
1 tsp. lime-juice

Procedure

• To make the curry paste, place all the ingredients in a blender and blend well. Don’t add the cumin seeds.

• Pour the paste into a cooking pan, cook it with coconut milk until you get the aroma of the paste. Add chicken and cook until the outside is cooked.

• Then add the rest of the thick coconut milk and bring to the boil.

• Then add the soy sauce, fish sauce and cook for 10 minutes.

• Top with 2 tablespoon of coconut milk and sprinkle with kaffir lime leaves and top

• Serve with Thai jasmine rice.

• You can check the taste. If you find it too spicy then add more coconut milk.

There is no doubt that Thai food is gaining popularity. It is simple and quick to make. It is a blend of strong tastes to tickle your taste buds. You can substitute beef, pork, seafood or fish in this recipe.