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Thai Penang Red Curry Paste Recipe

User Rating 4.5 Star Rating (4 Reviews)

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Thai Penang Red Curry Paste Recipe

Penang Red Curry

D.Schmidt
This delicious Thai red curry paste recipe hails from southern Thailand and carries with it flavors from Malaysia, Burma, and even India (Penang is a state in northern Malaysia). Try this homemade Thai red curry paste with your choice of beef, chicken, tofu, wheat gluten, or beans and vegetables - you'll love its aroma and unique blend of flavors!

Prep Time: 20 minutes

Total Time: 20 minutes

Ingredients:

  • 4 Tbsp. tomato paste OR ketchup
  • 1 small onion, peeled and quartered
  • 1 thumb-size piece galangal, peeled and sliced (or substitute ginger)
  • 3 cloves garlic
  • 1 Tbsp. soy sauce
  • 1 tsp. dark soy sauce
  • 2 Tbsp. fish sauce, OR for vegetarians: substitute soy sauce
  • 1 tsp. shrimp paste, OR for vegetarians: substitute 1 Tbsp. Golden Mountain Sauce, both available at Asian food stores
  • 1 Tbsp. paprika
  • 2 Tbsp. chilli powder
  • 1 heaping Tbsp. coriander seeds, ground (grind them yourself in a coffee grinder for the best taste), OR use 1 Tbsp. ground coriander from the spice aisle
  • 1-2 red chilies, depending on how spicy you want it, OR 3/4 to 1.5 tsp. dried crushed chili or cayenne pepper, to taste
  • 1/2 tsp. turmeric
  • 1 Tbsp. cumin
  • 2 kaffir lime leaves
  • 1/2 tsp. cinnamon
  • 1/4 tsp. nutmeg
  • 1/4 tsp. ground cloves
  • 1 can thick or good-quality coconut milk
  • juice of 1/2 lime
  • GARNISH: 1 cup fresh basil leaves (roughly chopped if large)

Preparation:

  1. Place all ingredients (except garnish) in a food processor. Process well to form a paste.
  2. Add up to 1 more can coconut milk to the paste (this will create a curry sauce).
  3. Add meat, fish, tofu, wheat gluten, beans or vegetables, and cook either in a wok/large frying pan, or in a covered cassarole dish in the oven. Bake meat-based penang curry at 375 degrees for at least 1 hour, or until meat is well done.
  4. Garnish your Penang Curry dish with the fresh basil leaves. Note: for full instructions, check out my Penang Red Curry Recipe.
User Reviews

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 5 out of 5
A great twist, Member sitarani

I love malaysian and thai food, so I decided to make this curry (first time). I doubled this recipe and made the vegetarian version of it.The taste was great! My whole family loved it.. even my picky sister. Next time I would use less coconut milk. Since I doubled the recipe I used 3 cans of coconut milk... I think 2 or 2 1/2 would do it. I ended up adding about 1 tablespoon of salt.

4 out of 5 people found this helpful.

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