Recipe Guide

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...

Thai Fish Balls and Green Peppercorn Red Curry Recipe only INGREDIENTS 750 g firm fresh white fish fillets, copped coarsely 3 cloves garlic, quartered 2 tablespoons soy sauce 2 tablespoons cornflour 2 tablespoons finely chopped coriander root and stem mixture 2 cm piece fresh peeled ginger, grated 2 teaspoons peanut oil 1/3 cup Thai red curry paste (see below) 2 400 mi cans Thai coconut milk 4 5cm long green peppercorn stems 2 teaspoons palm sugar, grated 2 fresh kaffir lime leaves, shredded 2 teaspoons fish sauce 115 g baby corn, halved length ways 1 cup bean sprouts 1 fresh long green chili, sliced diagonally 1 fresh long red chili sliced diagonally 1/4 cup fresh coriander leaves METHOD For the red curry paste: 18 dried red chilies, roughly chopped and stems removed (soak in hot water for 20 minutes first) 1/3 cup small dried shrimp, rinsed and drained 2 tablespoons, chopped coriander root 1 1/2 teaspoons of sea salt 8 garlic cloves, roughly chopped 6 small Asia shallots (Asian shall...