Penang curry paste

Name: Penang curry paste
Cuisine: Malay
Ingredients: 2 tablespoons finely chopped fresh coriander root or coriander leaves and stalks; 2 tablespoons finely chopped fresh coriander root or coriander leaves and stalks; 2.5 cm/1 inch piece galangal (Thai ginger), finely chopped; 2.5 cm/1 inch piece galangal (Thai ginger), finely chopped; 3–4 red shallots, peeled and finely chopped; 5 garlic cloves, peeled and finely chopped; 1 fresh lemon grass stalk, finely chopped; 2 tablespoons finely chopped fresh coriander root or coriander leaves and stalks; 1 teaspoon coriander seeds; 15 dried red chillies, deseeded; 1 tablespoon shrimp paste; 2 tablespoons unsalted roasted peanuts, chopped

Preparation info

Difficulty
Easy

Appears in

Keith Floyd's Thai Food

By Keith Floyd

Published 2006

About

This is one of many Malay influences to be found in Thailand.

Ingredients

1 teaspoon coriander seeds
15 dried red chillies, deseeded
3–4 red shallots, peeled

Asia
Malaysia
Thailand
Penang
Fish course
Spice Mix
Pescatarian
Gluten-free

Method

Heat a wok or heavy-based frying pan and, without adding any oil, dry-roast the coriander seeds for 40–50 seconds until toasted and aromatic.
Put the coriander seeds in a food processor with all the other ingredients and whiz to a thick paste (add a little water if the mixture is too stiff). Store in a jar in the fridge for 3–5 days.