Sunday, 26 May 2013

Penang curry

The son who does everything has give his permission for me to give you his recipe for Penang curry.  This curry is full of flavour and has little heat so it is good to serve to children as well as those adults who don't like it hot hehee. We ate this for dinner tonight and everyone wanted more.
Curry paste
PENANG CURRY: Serves 6
Paste:
 6 large sweet red chillies
6 cloves garlic
1 red onion
1 tbls cumin
1 tsp white pepper
2 lemon grass (white stem)
1 tbls galangal or fresh ginger
6 roots coriander with leaves
2 tsp shrimp paste
2 tbls roasted peanuts
Place all ingredients in a food processor and blitz

1 kg chicken thighs ( cubed)
1 tin coconut cream (do not shake the tin)
1 can coconut milk
1/3 cup crunchy peanut butter
2 1/2 tbls fish sauce
60 ml lime juice
4 kaffir leaves (shredded)
3 - 4 tbls palm sugar
1 tblsp Peanut oil
Open coconut cream, it is important not to shake the can, pour the oil from the can into the wok and heat with the peanut oil, add 6 heaped tablespoons of the curry past mix to the wok and fry for 5 minutes.  Add the cubed chicken and stir through the paste until coated evenly.  Once chicken is sealed add the rest of the coconut cream, coconut milk, kaffir leaves and peanut butter.  Reduce heat and simmer for 25-30 minutes untill the sauce has reduced and thickend a little. Add the fish sauce, lime juice, and palm sugar.  Serve with steamed rice and roti.  Enjoy, I know we did.