Penang Curry Paste

Recipe by
Total Time:
15-30 minutes
Serves:4
Rated 4 based on 100 votes
4
Nutrition facts:240 calories,9 grams fat
Cuisine: Thai Recipe
Technique: Stewed Recipe
Difficulty: Medium

Take a look at more Side-Dish Recipes. You may also want to try Healthy Corn Paneer Capsicum Sabji, Best Traditional Paneer Tikka Masala, Easy Vendakkai Podi Curry - Okra Stir Fry

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4

Ingredients

  • 10 - dry long red chillies.
  • 10 - small Onions or shallots, peeled, chopped.
  • 1/2 - bulb garlic, flaked, peeled, crushed.
  • 4-5 - sticks Lemon grass, peeled, chopped.
  • 2 inch - piece ginger, grated.
  • 12-15 - white peppercorns.
  • 1 tsp - coriander seeds.
  • 1 tsp - Lemon rind grated (use kaffir Lime if available).
  • 1-1/2 tsp - salt, or more to taste.
  • 1 tsp - oil.
  • 2 - crushed star anise.
  • 1 tsp - Cumin seeds powder.
  • 1/2 cup - boiling hot water.

How to Make Penang Curry Paste

  • Pour boiling hot water over broken, chillies.
  • Cover it and keep it aside for 15-20 mins.
  • Drain water of the chillies.
  • Dry grind peppercorns, cumin powder, star anise and coriander seeds in small multipurpose mixie.
  • Add soaked chillies, onions, garlic, ginger, grind again to a paste.
  • Add the drain chilli water if required.
  • Add lemon grass, salt, lemon zest, blend again to a paste.
  • Keep it in a clean, sterile jar, with non-metallic lid.
  • Heat and cool oil, pour over the paste.
  • Stir gently with a wooden skewer, close lid.
  • Refrigerate and use as required.