Dry Curry (Penang) Paste Recipe

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Dry Curry (Penang) Paste Recipe - Makes 1/3 cup (80g or 3 oz)

Ingredients

2 dried long red chillies, with the veins and seeds removed
2 lemon grass stalks, white part only, thinly sliced
2.5cm (1 inch) piece of galangal (substitute with ginger root if you can't get galangal), peeled and finely chopped
5 garlic cloves, peeled and finely chopped
4 Asian shallots (substitute red onions if you can't get Asian shallots), finely chopped
1 teaspoon (5ml) shrimp paste
1 teaspoon (5ml) ground cumin
3 tablespoons unsalted peanuts, roughly chopped

Method

Soak the chillies in hot water for 2 minutes
Drain the chillies and coarsely chop them
Put all of the ingredients into a food processor and blend into a smooth paste (add vegetable oil, if needed, to help with the blending)
Use the paste immediately or keep in an airtight jar (keeps for 2 weeks in the fridge)

Recipe submitted by C Smith on 4 August 2008

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