Penang Red Curry Paste

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• Servings: 4
• 4 tablespoons tomato paste
• 1 small onion, peeled and quartered
• 1 tablespoon galangal, peeled and sliced (or substitute ginger)
• 3 garlic cloves
• 1 tablespoon soy sauce
• 1 teaspoon dark soy sauce
• 2 tablespoons fish sauce (if unavailable, substitute regular soy sauce)
• 1 teaspoon shrimp paste
• 1 tablespoon paprika
• 2 tablespoons chili powder
• 1 tablespoon coriander seed, ground
• 1 -2 red chili pepper, depending on how spicy you want it, deseeded
• 1/2 teaspoon turmeric
• 1 tablespoon cumin
• 2 kaffir lime leaves
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon ground cloves
• 1 (14 ounce) can coconut milk
• 1/2 lime, juice of

Recipe

• 1 place all ingredients (except garnish) in a food processor. process well to form a paste.
• 2 add up to 1 more can coconut milk to the paste (this will create a curry sauce).
• 3 add meat, fish, tofu, wheat gluten, beans or vegetables, and cook either in a wok / large frying pan, or in a covered casserole dish in the oven.
• 4 bake meat based penang curry at 375 degrees f. for at least 1 hour, or until meat is well done.
• 5 garnish your penang curry dish with the fresh basil leaves.