Malaysian Food – Cook Malaysian Dishes now!|Food from Malaysia

Ingredients :

PENAENG CURRY PASTE
25 x -(up to)
30 x Dried red chillies, shake them to discard the excess seeds.
2 tbs Chopped shallots (purple onions)
2 tbs Chopped garlic
2 tbs Very finely sliced lemon grass
1 tbs Grated galangal (use ginger if you can’t find galangal)
1 tsp Toasted coriander seeds
2 tbs Chopped coriander root
1 tbs Kapi (shrimp paste)
2 tbs Chopped freshly roasted peanuts.

THE CURRY
1 cup Chicken, cut into bite sized pieces
1/2 cup Coconut milk
1 tbs Chopped garlic
2 x -(up to)
3 tbs The curry paste
2 tbs Fish sauce
Sugar to taste
2 x Lime leaves, finely shredded
10 x -(up to)
15 x Holy basil leaves, finely shredded

* Mix together to a fine paste in a food processor. This paste will keep under refrigeration. You can also freeze it; I suggest placing it in an old ice cube tray to make into curry paste cubes for ease of measurement later.
* The prepared paste should be allowed to mature for two or three days before use to bring out the full flavor.
* Note that it is better to make the paste milder than to use less than about 2 tablespoons in the final recipe.
* The curry: Place a wok over medium high heat, and warm the coconut milk, but don’t let it boil. Add the curry paste, and stir it until the oil begins to separate out and form a thin film to bring out the maximum flavor. Add the remaining ingredients except the lime and basil leaves, and simmer until the sauce is absorbed and thickened. Then add the leaves and stir fry briefly before serving.
* Garnish with julienned red chillies, with steamed white rice, and the usual table condiments.
* Note if you particularly like your curries hot, then replace the fish sauce in the cooking with nam pla prik (chillies marinated in fish sauce), that has had at least a week to mature.