{"id":32,"date":"2013-12-31T20:00:00","date_gmt":"2013-12-31T20:00:00","guid":{"rendered":"https:\/\/gobananaelaine.wordpress.com\/2013\/12\/31\/penang-curry-paste"},"modified":"2020-12-10T02:40:24","modified_gmt":"2020-12-10T02:40:24","slug":"penang-curry-paste","status":"publish","type":"post","link":"https:\/\/www.elainekwok.com\/lunchlainey\/2013\/12\/31\/penang-curry-paste\/","title":{"rendered":"Penang Curry Paste"},"content":{"rendered":"<p>Back in one of my older posts (<a href=\"https:\/\/www.elainekwok.com\/lunchlainey\/2012\/11\/28\/curry-noodle-soup-sick-at-home-edition\/\" target=\"_blank\" rel=\"noopener\">curry noodle soup<\/a>), I linked to a recipe for Penang curry paste. It was the wrong one, which I discovered when I made it for a bunch of people.<\/p>\n<p>I looked in my handwritten recipe book and found the real one. I&#8217;ll be fixing the link, since that last one was no good.<\/p>\n<p><b>Ingredients<\/b><\/p>\n<ul>\n<li>5 dried chilis (I use birds eye chilis)<\/li>\n<li>1\/2 tsp salt<\/li>\n<li>1 large shallot, sliced<\/li>\n<li>4 large cloves of garlic, mashed with the side of a knife and chopped<\/li>\n<li>1 tbsp fresh ginger, chopped<\/li>\n<li>1 tbsp lime zest<\/li>\n<li>1 tbsp cilantro root (this can be hard to find, as most grocers cut the root off fresh cilantro)<\/li>\n<li>1 tsp white pepper<\/li>\n<li>2 tsp coriander seeds<\/li>\n<li>2 tbsp peanuts<\/li>\n<li>1 tbsp shrimp paste<\/li>\n<\/ul>\n<p><b>Let&#8217;s do it!<\/b><\/p>\n<ol>\n<li>In a dry saucepan, toast the coriander seeds and peanuts until fragrant. Don&#8217;t let them burn! Let cool.<\/li>\n<li>Using a spice grinder, or a mortar and pestle, grind up the dry ingredients: chilis, salt, pepper, coriander seeds and peanuts.<\/li>\n<li>Using a mortar and pestle, crush all the other ingredients. Depending on the size of your mortar and pestle, you may have to do them one at a time, and mix them together in another bowl.<\/li>\n<li>Mix everything together.<\/li>\n<li>At this point, you can either cook with it, or put it all in a zipper freezer bag, flatten it and put it in the freezer. I&#8217;ll break off chunks of this and let it simmer in coconut milk when I&#8217;m ready to make curry. This makes at least 6 servings of curry, depending on how spicy you like your curry to be.<\/li>\n<\/ol>\n<div>Note: I was gifted a spice grinder at our wedding and it is INCREDIBLE. I like to buy my spices unground, because I heard that they keep better that way, and it also makes it much easier to toast them, which a lot of Asian recipes call for. A spice grinder makes this recipe way easier to make.<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Back in one of my older posts (curry noodle soup), I linked to a recipe for Penang curry paste. It was the wrong one, which I discovered when I made it for a bunch of people. I looked in my handwritten recipe book and found the real one. I&#8217;ll be fixing the link, since that&#8230; <\/p>\n<div class=\"link-more\"><a href=\"https:\/\/www.elainekwok.com\/lunchlainey\/2013\/12\/31\/penang-curry-paste\/\">Read More<\/a><\/div>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"om_disable_all_campaigns":false,"_monsterinsights_skip_tracking":false,"_uf_show_specific_survey":0,"_uf_disable_surveys":false,"footnotes":""},"categories":[166,113],"tags":[4,40,83],"class_list":["post-32","post","type-post","status-publish","format-standard","hentry","category-curry","category-sauce","tag-asian","tag-curry","tag-malaysian"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/www.elainekwok.com\/lunchlainey\/wp-json\/wp\/v2\/posts\/32","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.elainekwok.com\/lunchlainey\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.elainekwok.com\/lunchlainey\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.elainekwok.com\/lunchlainey\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.elainekwok.com\/lunchlainey\/wp-json\/wp\/v2\/comments?post=32"}],"version-history":[{"count":1,"href":"https:\/\/www.elainekwok.com\/lunchlainey\/wp-json\/wp\/v2\/posts\/32\/revisions"}],"predecessor-version":[{"id":329,"href":"https:\/\/www.elainekwok.com\/lunchlainey\/wp-json\/wp\/v2\/posts\/32\/revisions\/329"}],"wp:attachment":[{"href":"https:\/\/www.elainekwok.com\/lunchlainey\/wp-json\/wp\/v2\/media?parent=32"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.elainekwok.com\/lunchlainey\/wp-json\/wp\/v2\/categories?post=32"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.elainekwok.com\/lunchlainey\/wp-json\/wp\/v2\/tags?post=32"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}