Malaysian Panang Seafood Curry




Malaysian Panang Seafood Curry

Recipe only

This dish has its origins in the curries of Panang, an island off the coast of Malaysia, close to the Thai border. The paste is a complex, sweet and milder variation on the Thai red curry paste and is especially good with seafood. Kaffir lime leaves, aromatic leaves of a citrus tress found in Southeast Asia are used similarly to bay leaves or curry leaves. They are available from good Asia food stores.

INGREDIENTS

Panang curry paste

25 dried long red chilies
1 teaspoon ground coriander
2 teaspoons ground cumin
2 garlic cloves, quartered
8 spring onions, chopped coarsely
2 10 cm stalks of lemongrass, white part only, thinly sliced
2 cm piece fresh galangal, chopped finely
2 teaspoons shrimp paste
1/2 cup roasted, unsalted peanuts
2 tablespoons peanut oil

Seafood curry

2 400 ml cans coconut milk
1/4 cup Panang curry paste
1/4 cup (60ml) fish sauce
2 tablespoons grated palm sugar
4 fresh kaffir lime leaves, torn
2 tablespoons peanut oil
500 g firm white fish fillets, cut into 3 cm pieces
500 g uncooked medium king prawns
250 g scallops
250 g green beans, chopped
1/2 cup coarsely chopped roasted unsalted peanuts
2 fresh long red chilies, sliced thinly
1 handful of Asian basil

METHOD

Panang curry paste

1. Place chilies in hat water for 20 minutes to soften, drain and dry.

2. Meanwhile, dry-fry coriander and cumin in a pan over medium heat, stirring until fragrant.

3. Blend or process chilies and spices with remaining ingredients until mixture forms a paste.


Seafood curry

1. Place coconut milk, Panang curry paste, fish sauce,sugar, and lime leaves in a wok; simmer, stirring for about 15 minutes or until mixture reduces by a third.

2. Meanwhile, heat oil in a large pan; cook seafood, in batches, until changed color. Drain on kitchen paper.

3. Add beans and seafood to curry mixture; cook, uncovered, stirring occasionally for 5 minutes or until beans are just tender and the seafood is cooked.

4. Serve the seafood curry sprinkled with Asian basil, nuts and chili.
Location: South East Asia

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