Thread: WANTED: Penang curry recipe

Just buy the packets of curry paste.

Easy.

you want to make the paste? or buy the paste and make the curry?
there's a few recipes here using prepared paste:
https://teakdoor.com/famous-food-threads/5773-first-ever-once-lifetime-curry-challenge.html

Heres how to make the paste.
Thai Red Curry and Penang Curry are similar. The difference is that the Penang version carries with it flavors from distant places - Malaysia, Burma, India (Penang is a state in northern Malaysia). Try this homemade red curry recipe with beef, chicken, tofu, wheat gluten, or beans and vegetables - you'll love its aroma and unique blend of flavors!
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

Originally Posted by blackgang

you'll love its aroma and unique blend of flavors!

There's no way you wrote that line, BG.

Masaman Curry with Beef
(Gaeng Masaman Nua)
VIDEO TO MAKE Ingredients

• Peanut oil
  
• 1 tbsp Garlic chopped fine
  
• 1 tbsp Galangal chopped fine
  
• 1 tbsp [COLOR=blue ! important][COLOR=blue ! important]Lemon [COLOR=blue ! important]grass[/COLOR][/COLOR][/COLOR] chopped fine
  
• 1 tbsp Thai basil chopped
  
• 1-1/2 lb Stewing beef 1" cubes
• 1-1/2 cup Coconut milk
  
• 2 tbsp Curry paste (Thai Musaman)
  
• 1 tbsp Lime zest shredded
  
• 1 tbsp Lime leaves shredded
  
• Fish sauce to taste
  
• 1-4 tsp Chili paste
  
• 2 cups Potatoes cut into 1" cubes
  
• 1 cup Pearl onions
  
• a few peanuts tossed in at the end

Directions

First, prepare the curry paste and coconut milk seperately. Add the paste with some of the 'cream' from the coconut milk and heat until the oil starts to separate. Then, in a separate pan, heat peanut oil, garlic, galangal and lemon grass. Stir fry 1 minute until oil is aromatic. Add beef and [COLOR=blue ! important][COLOR=blue ! important]stir [COLOR=blue ! important]fry[/COLOR][/COLOR][/COLOR] 3 minutes until lightly browned and add the curry paste/coconut cream mixture
Add the rest of the coconut milk, lime zest, lime leaves, basil, fish sauce and chili paste, bring to a boil, and reduce heat.
Simmer 45 minutes, until beef is tender.
When beef is just tender, add potatoes and onions to curry and simmer 30 minutes, until potatoes are cooked.
Yield - 6 cups

Originally Posted by Marmite the Dog

There's no way you wrote that line, BG.

You got that right MTD, I wrote
"Heres how to make the paste"

Ok, today is the big day.

Thank y'all.

Originally Posted by Little Chuchok

Penang Curry Kapitan

Ingredients

• 1.5kg chicken
• 4 tbsp oil
• 2 onions sliced/diced
• 2 tsp salt

Ground Ingredients

• 15 red chillies
• 15 shallots/small onions
• 4 cloves garlic
• 2cm piece turmeric root or about 1heaped tsp of turmeric powder
• 10 buah keras/candlenuts
• 1tbsp(5cmx2.5cm piece) blacan/dried shrimp paste
• 4 stalks lemon grass
• 1 grated whole coconut + water to make 1cup thick milk & 3cups thin milk or
• 2tins coconut milk
• juice of 1 or 2 limes

Directions

1. Cut chicken down to bite size pieces or quarters.
2. Hea oil in wok or pot & lightl;y brown onions with salt. Add ground ingredients & fry till fragrant, stirring & adding a little coconut milk to make a paste & prevent the spices from burning.
3. Add in chicken & fry for a few minutes stirring & coating chicken pieces, pour in thin coconut milk & cook over low heat for about 30mins or until chicken is tender. Add in thick coconut milk before serving & once it comes back to the boil, remove from heat & pour in lime juice & serve with rice or roti jela.

I don't know how I will ask for candlenuts at Lotus, they will lookat me funny then speak to Sandra who will have even less of a clue what she's on about.

So is this how they made it in the many nice restaurants in Ko Tao? It didn't take 30 mins and they cooked it fresh. Is there an even more simplified version of this or yellow curry?

I'm gonna buy a cooker and experiment.

Originally Posted by The Gentleman Scamp

So is this how they made it in the many nice restaurants in Ko Tao?

That's a Malaysian recipe above so probably not.

Nice and simple please, I'm off to Tesco Lotus Muang Thong Thani in 5 mins so curry the fuck up.

Originally Posted by The Gentleman Scamp

I don't know how I will ask for candlenuts at Lotus, they will lookat me funny then speak to Sandra who will have even less of a clue what she's on about.

So is this how they made it in the many nice restaurants in Ko Tao? It didn't take 30 mins and they cooked it fresh. Is there an even more simplified version of this or yellow curry?

I'm gonna buy a cooker and experiment.

Peanuts.