Title: Penaeng Kai (Penang Curry with Chicken)
Categories: Poultry
Yield: 4 Servings

----------------------------PENAENG CURRY PASTE----------------------------
25 -(up to)
30 Dried red chillies; shake
-them to discard the excess
-seeds.
2 tb Chopped shallots (purple
-onions)
2 tb Chopped garlic
2 tb Very finely sliced lemon
-grass
1 tb Grated galangal (use ginger
-if you can't find galangal)
1 ts Toasted coriander seeds
2 tb Chopped coriander root
1 tb Kapi (shrimp paste)
2 tb Chopped freshly roasted
-peanuts.

---------------------------------THE CURRY---------------------------------
1 c Chicken; cut into bite sized
-pieces
1/2 c Coconut milk
1 tb Chopped garlic
2 -(up to)
3 tb The curry paste
2 tb Fish sauce
Sugar to taste
2 Lime leaves; finely shredded
10 -(up to)
15 Holy basil leaves; finely
-shredded

Date: Sat, 24 Feb 1996 17:21:51 -0500

From: The Meades (by way of

From: "Colonel I. F. K. Philpott"
Penaeng is a dry curry, probably originally "imported" from Malaysia. It
can be prepared with any meat, and many fishes. This variety uses chicken.

Penaeng Curry Paste: You can buy prepared curry pastes in many shops, but
for the full flavour you should seriously consider the little effort
involved in making your own. This was a back breaking chore when the pastes
were prepared in a heavy mortar and pestle, but these days you can come
very close to the same result using a food processor. You can reduce the
number of chillies used if you want a milder curry, but I don't recommend
going to less than 10 chillies.

Mix together to a fine paste in a food processor. This paste will keep
under refrigeration. You can also freeze it; I suggest placing it in an
old ice cube tray to make into curry paste cubes for ease of measurement
later.

The prepared paste should be allowed to mature for two or three days before
use to bring out the full flavour.

Note that it is better to make the paste milder than to use less than about
2 tablespoons in the final recipe.

The curry: Place a wok over medium high heat, and warm the coconut milk,
but don't let it boil. Add the curry paste, and stir it until the oil
begins to separate out and form a thin film to bring out the maximum
flavour. Add the remaining ingredients except the lime and basil leaves,
and simmer until the sauce is absorbed and thickened. Then add the leaves
and stir fry briefly before serving.

Garnish with julienned red chillies, with steamed white rice, and the usual
table condiments.

Note if you particularly like your curries hot, then replace the fish sauce
in the cooking with nam pla prik (chillies marinated in fish sauce), that
has had at least a week to mature.

CHILE-HEADS DIGEST V2 #250

From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.