Penang Curry Paste Recipe

Name: Penang Curry Paste Recipe
Ingredients: 5 large red dried chilies; 1/2 teaspoon sea salt (or kosher); 1/2 cup shallots, chopped; 5 cloves garlic, chopped; 1-inch piece of galangal, finely chopped; 1 lemongrass stalk, the bottom 7 inches thinly sliced; 1 lemongrass stalk, the bottom 7 inches thinly sliced; 3 tablespoon cilantro roots, or 10 cilantro stalks; 1/2 teaspoon ground white pepper; 1 teaspoon coriander; 1/2 teaspoon cumin; 2 tablespoons roasted peanuts, or 3 tablespoons peanut butter; 1 tablespoon shrimp paste

13 ingredients

2 steps

Ingredients

5 large red dried chilies
1/2 teaspoon sea salt (or kosher)
1/2 cup shallots, chopped
5 cloves garlic, chopped
1-inch piece of galangal, finely chopped
1 lemongrass stalk, the bottom 7 inches thinly sliced
1 lemongrass stalk, the bottom 7 inches thinly sliced
3 tablespoon cilantro roots, or 10 cilantro stalks
1/2 teaspoon ground white pepper
1 teaspoon coriander
1/2 teaspoon cumin
2 tablespoons roasted peanuts, or 3 tablespoons peanut butter
1 tablespoon shrimp paste

Directions

1

Place the chilies in a small bowl with approximately 1/4 cup of hot water. Microwave the chilies in the water for 2 to 3 minutes, then let sit for 30 minutes.
2

Place all of the ingredients in a blender or a food processor. Puree, adding a few tablespoons of water if needed to get the mixture properly blended. Pause to push down the ingredients with a spatula. Use immediately or freeze in plastic bags.