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

Comments

Post a Comment

Popular posts from this blog

Indian Green Chicken Korma

Image
Indian Green Chicken Korma Recipe only This is a very unknown recipe in the western world and when I fist read about in a book by  Camellia Panjabi when working in Bangkok I had to cook it. Well I was addicted and cook this often now. It is an Indian Muslim dish which is called a 'rizzala curry' and originates from only two cities in India, Calcutta and Bhopal and it seems to only be cooked in the homes of Muslim aristocracy. This dish has a very refreshing herb taste and I am sure you will enjoy it. Remember that the quality of the produce you put into the dish will reflect on the final outcome.  INGREDIENTS 1/2 cup raw, unsalted cashew nuts 6 tablespoons oil 4 medium brown onions, chopped 2 large handfuls fresh coriander leaves 1/2 cup fresh mint leaves 4 green chilies 2 bay leaves 6 green cardamoms 3.5 cm piece of cinnamon 2.5 cm piece fresh peeled ginger, finely chopped 4 garlic cloves, chopped 750 g chicken breast fillet, cut into big pieces 2 teaspoons ground coriander po
Read more

Vietnamese Crab Cakes with Mango Chutney

Image
Vietnamese Crab Cakes with Mango Chutney Recipe only I remember being in Saigon as the locals still  call it and having a few different crab dishes, but I still like the comfort food like this dish. Easy to make when you don't have too much time and simply delicious. This is a great lazy Friday night recipe. Make sure to buy fresh herb when needed and not substituting with dried, expensive herbs in a glass jar. It is also best to use fresh crab meat. This dish can be made ahead of time and kept in the fridge overnight. Thanks for liking the history of Asian food. INGREDIENTS MANGO CHUTNEY 1/2 cup palm sugar 1 firm, ripe mango, diced 1/4 cup rice wine vinegar 2 tablespoons fresh lime juice pinch of sea salt CRAB CAKES 1/2 cup mayonnaise 1 large egg 2 tablespoons fish sauce 1 tablespoon fresh, peeled ginger, very chopped (minced) 1 tablespoon fresh coriander leaf, finely chopped 1 teaspoon sesame oil, toasted. ( remember sesame oil is very strong) 1 long red chili, seeded and finely
Read more

Malaysian Penang Duck Curry

Image
Malaysian Penang Duck Curry Recipe only Penang is a state in Malaysia located on the northwest coast of Peninsular Malaysia, by the Strait of Malacca. Penang state is bordered by Kedah in the north and east, and Perak in the south. The curry paste used is similar to the Thai red curry paste, but has a sweeter finish to the dish. INGREDIENTS 8 duck legs 2 litres chicken or duck stock 1/2 butternut pumpkin, peeled and roasted 2 banana chilies, cut in half and seeds removed PENANG 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 PENANG SAUCE 250g Penang paste 125 g palm sugar, grated 125 ml fish sauce 1.5 litres coconut milk oil or duck fat for frying METHOD Penang paste 1.  Place chilies in hat water for 20 m
Read more