Penang Curry Paste Recipe - Cooking Index
Penang Curry Paste Recipe - Cooking Index
| 25 | Dried red chillis - seeded | |
| 2 tablespoons | 30ml | Hom daeng - (shallots/purple onions), chopped |
| 2 tablespoons | 30ml | Kratiem - (garlic), chopped |
| 2 tablespoons | 30ml | Takhrai - (lemon grass), very finely sliced |
| 2 tablespoons | 30ml | Coriander/cilantro root - chopped |
| 2 tablespoons | 30ml | Freshly roasted peanuts - chopped |
| 1 tablespoon | 15ml | Kha - (galangal or ginger), grated |
| 1 teaspoon | 5ml | Toasted coriander seeds |
| 1 tablespoon | 15ml | Kapi - (shrimp paste) |
Mix together to a fine paste in a food processor.
It is better to make it milder than use less than 2 tablespoons of paste in a curry, but I do not recomend using less than 10 chilis.
Shelf life: You can keep this paste in a well stoppered bottle in a cool place for 3-4 weeks. Alternatively it can be frozen and kept for 3-4 months. I recomend freezing it in an ice-cube tray to form known quantities for subsequent use.
Prik Naam Plaa: Fish sauce made with sliced chilies and sometimes, lime juice. This sauce goes with any dish. Sort of like a universal sauce. Fish sauce is fishy and salty tasting. Used instead of salt, it is made from fermented fish, water, peppers and salt. For those who can't tolerate the spiciness of prik kii noo (mouse shit peppers), only the fish sauce will be offered.
Naam Som Prik Dong: Sliced or pureed chilies, vinegar and a little salt. This is a pickled sauce. Used mostly in noodle dishes like Lad Nar, Pad See Aew and noodle soups.
Naam Plaa Hua Hom: Fish sauce, sliced chilies, sliced onions and lime juice. Served with egg dishes.
Naam Plaa Manow: Fish sauce, sliced chilies, crushed garlic and lime juice. Served with beef, poultry and fish dishes.
See Eeu Prik Tham: Chopped or pureed chilies, Thai dark or light sweeet soy sauce with or without vinegar. This sauce is usually served with appetizers like steamed dumplings and spring rolls.
Sriracha Sauce: This sauce comes in a bottle and is available in any Thai food store or market. It has a unique blend of chilies, garlic, salt and vinegar. It goes well with eggs, chicken, steak and seafood..
Prik Pone Dry ground roasted chilies flakes. Sprinkle over rice or noodle dishes for added spiciness only. Good for taking along on trips. In Thailand, people are known to keep adding one or more of these sauces to their food from the beginning to the end of the meal. So the next time you're in a Thai restaurant, ask for them and add some to your favorite dish. You may be surprised at how it can improve the flavor of your food.
Source:
Avon International Cookbook
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