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Penang curry paste recipe

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Created by Milan Strbac

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Cuisine: Thai

Named after the Malaysian state, this distinctly flavoured curry is from Thailand’s central and Southern regions. A chicken Panang curry is documented as being served at the celebration feast for when the Temple of the Emerald Buddha, the Royal Temple in the Grand Palace, was consecrated in 1809. The feast was a huge celebration attended by 2000 Buddhist monks. Head chef and owner of Sugarcane Restaurant in Sydney’s Surry Hills Milan Strbac shares his recipe below.

Ingredients

For the paste
7 dry red chillies, rehydrated, deseeded
1/2 cup coriander root
1/2 cup galangal chopped
1/2 cup lemongrass chopped
1 cup garlic
1 cup red onion
4 tbsp peanuts boiled

For the spice mix
1 tsp cumin roasted, blended
2 tsp coriander seeds roasted, blended
1 tsp sea salt

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Preparation

In a mortar and pestle, pound all the paste ingredients until a smooth paste forms.

In a frying pan, lightly roast the cumin, coriander and sea salt until fragrant. Transfer to the jug of a blender. Process and combine this into the paste mixture.

If you enjoyed this Penang curry paste recipe then browse more Thai recipes, curry recipes, prepare ingredients in advance recipes and our most popular hainanese chicken rice recipe.

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Displaying 10 of 823 Thai Restaurants.

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1.	Bank's Thai Restaurant		Enmore
2.	Pavilion Hotel		Sydney
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6.	Lemon Grass Thai City		City
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8.	Thai Amarin		Kingston
9.	Thai Garden		Dickson
10.	Three Mothers Thai		City

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