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Penang Curry Paste Recipe

Penang Curry Paste is a popular Thai Side-Dish
Author :
 
On :
Tuesday, 25 July, 2017
Category :
Vegetarian Recipe
Course :
Side-Dish Recipe
Cuisine :
Thai Recipe
Technique :
Stewed Recipe
Difficulty :
Medium
Servings :
Serves 4
RATINGs :
Rated 4 based on 100 votes
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:

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




     

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