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...