Penang Red Curry Paste Recipes
PANANG CURRY PASTE
A Thai curry paste flavored with dried chiles, roasted peanuts, galangal, makrut lime, garlic, cumin, and shallot.
Provided by Bon Appétit Test Kitchen
Categories Sauce Peanut Lemongrass Chile Pepper Bon Appétit
Yield Makes 3/4 cup
Number Of Ingredients 13
Steps:
- Place dried chiles in a medium bowl; cover with hot water and soak for 15 minutes. Drain; place chiles and all remaining ingredients in a mini-processor; process until paste forms. DO AHEAD: Can be made 2 months ahead. Store airtight in freezer.
PANANG CURRY
This is a coconut-based curry that has a nice spicy kick. Non-traditional vegetables add great texture and flavor to an already fantastic flavor. Best served with rinsed and steamed basmati rice.
Provided by uwjester
Categories World Cuisine Recipes Asian
Time 28m
Yield 4
Number Of Ingredients 9
Steps:
- Heat oil in a skillet over medium heat. Add chicken breast; cook just until no longer pink in the center; about 3 minutes. Transfer chicken to a plate.
- Whisk coconut milk and curry paste together in skillet until combined. Add potato; simmer until potatoes begin to soften, about 10 minutes. Stir cooked chicken, peas and carrots, fish sauce, sugar, and lime leaves into the curry mixture; simmer until potatoes are soft, about 10 minutes more.
Nutrition Facts : Calories 451.9 calories, Carbohydrate 25.5 g, Cholesterol 51.3 mg, Fat 33.4 g, Fiber 5.1 g, Protein 29.1 g, SaturatedFat 20.3 g, Sodium 824 mg, Sugar 3.8 g
PENANG RED CURRY PASTE
From my food preservation yahoo group. Thai Red Curry and Penang Curry are similar. The difference is that the Penang version carries with it flavors from distant places - Malaysia, Burma, India (Penang is a state in northern Malaysia). Try this homemade red curry recipe with beef, chicken, tofu, wheat gluten, or beans and vegetables - you'll love its aroma and unique blend of flavors!
Provided by dicentra
Categories Asian
Time 10m
Yield 4-8 serving(s)
Number Of Ingredients 20
Steps:
- Place all ingredients (except garnish) in a food processor. Process well to form a paste.
- Add up to 1 more can coconut milk to the paste (this will create a curry sauce).
- Add meat, fish, tofu, wheat gluten, beans or vegetables, and cook either in a wok / large frying pan, or in a covered casserole dish in the oven.
- Bake meat based penang curry at 375 degrees F. for at least 1 hour, or until meat is well done.
- Garnish your Penang Curry dish with the fresh basil leaves.
Nutrition Facts : Calories 264.3, Fat 20, SaturatedFat 16.6, Sodium 1253, Carbohydrate 21.2, Fiber 6.4, Sugar 10.8, Protein 6.3
PANANG CURRY PASTE
This batch curry paste recipe represents the Indian influences of southern Thailand, utilizing plenty of dry spices. The paste will keep in the refrigerator for several weeks. To make the paste, you can use a food processor, but the flavor is much better if you use a mortar and pestle. Use 3 to 4 tablespoons of the Panang curry paste in your curry depending on how spicy you like it.
Provided by Wiley
Categories Side Dish Sauces and Condiments Recipes
Time 22m
Yield 6
Number Of Ingredients 15
Steps:
- Place red chile peppers in a bowl and cover them with warm water. Let sit until rehydrated, about 10 minutes. Drain.
- Place green chile peppers, coriander seeds, cumin seeds, mace, and cardamom in a large, dry skillet over medium heat. Toast until fragrant, 2 to 3 minutes.
- Transfer red chile peppers and toasted spices to a mortar and pestle. Add shallots, garlic, lemongrass, cilantro root, peppercorns, lime leaves, galangal, shrimp paste, and salt. Pound together into a coarse paste.
Nutrition Facts : Calories 53.7 calories, Carbohydrate 11.9 g, Cholesterol 0.5 mg, Fat 0.7 g, Fiber 2.3 g, Protein 2.3 g, SaturatedFat 0.1 g, Sodium 399.5 mg, Sugar 3.1 g
RED CURRY PASTE (GAENG PET)
Make and share this Red Curry Paste (Gaeng Pet) recipe from Food.com.
Provided by Latchy
Categories Thai
Time 20m
Yield 6 tablespoons
Number Of Ingredients 11
Steps:
- Using mortar and pestle or grinder blend all the ingredients together until they form a smooth paste.
- You should have about 6 tablespoons.
Nutrition Facts : Calories 30.3, Fat 0.3, Sodium 394, Carbohydrate 6.6, Fiber 1.1, Sugar 3.2, Protein 1.4
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From greatcurryrecipes.net
Cuisine ThaiTotal Time 45 minsServings 4
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Cuisine ThaiTotal Time 45 minsServings 4
- Heat a pan over a medium–high heat and toast the whole spices until warm to the touch and fragrant but not yet smoking. Transfer to a pestle and mortar to cool and then pound to a fine powder and add the white pepper.
- Do the same with the garlic, then each ingredient up to and including the peanuts. You want the ingredients to become a nice buttery paste; this will take about 40–60 minutes. If you would like to cheat, put it all in a food processor.
- Once you have a smooth paste, add the shrimp paste and pound some more to incorporate. The paste will keep in the fridge for about 2 weeks and it will freeze very well for up to 2 months.
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- Toast the cumin, coriander, mace, cardamom, and green chilies until lightly browned and aromatic.
- Remove the seeds form the chilies, then grind them up with all the dried spices using a vegetable chopper or by hand with a mortar and pestle. Set this aside.
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