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
Cook Time: 0 minutes
Ingredients:
- 4 Tbsp. tomato paste
- 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 vegetarian fish sauce (if unavailable, substitute regular soy sauce)
- 1 tsp. shrimp paste (omit if vegetarian)
- 1 Tbsp. paprika
- 2 Tbsp. chilli powder
- 1 heaping Tbsp. coriander seeds, ground (grind them yourself in a coffee grinder for the best taste)
- 1-2 red chillies, depending on how spicy you want it - deseeded (omit if you prefer a mild curry)
- 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:
- 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 cassarole dish in the oven. Bake meat-based penang curry at 375 degrees for at least 1 hour, or until meat is well done.
- Garnish your Penang Curry dish with the fresh basil leaves. Note: for full instructions, check out my Penang Red Curry Recipe.
