Penaeng Kai
Penaeng Kai (Penang Curry with Chicken – Thai) Posted by Wingsfan91 at recipegoldmine.com 11/15/2001 4:48 pm Penaeng is a dry curry, probably originally "imported" from Malaysia. I...
Ingredients
- 25to 30 dried red chiles, shaken to discard the excess seeds.
- 2tablespoonchopped shallots (purple onions)
- 2tablespoonchopped garlic
- 2tablespoonvery finely sliced lemon grass
- 1tablespoongrated galangal (use ginger if you can't find galangal)
- 1teaspoontoasted coriander seeds
- 2tablespoonchopped coriander root
- 1tablespoonkapi (shrimp paste)
Directions
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Penaeng Kai (Penang Curry with Chicken – Thai) Posted by Wingsfan91 at recipegoldmine.com 11/15/2001 4:48 pm Penaeng is a dry curry, probabl
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It can be prepared with any meat, and many fishes
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This variety uses chicken
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Penaeng Curry Paste You can buy prepared curry pastes in many shops, but for the full flavour you should seriously consider the little effor
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This was a back breaking chore when the pastes were prepared in a heavy mortar and pestle, but these days you can come very close to the sam
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You can reduce the number of chiles used if you want a milder curry, but I don't recommend going to less than 10 chiles
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You need 25 to 30 dried red chiles, shaken to discard the excess seeds
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2 tablespoons chopped shallots (purple onions) 2 tablespoons chopped garlic 2 tablespoons very finely sliced lemon grass 1 tablespoon grated