Penang Curry

Serves 1

Penang curry is one of the more popular Thai curries from the basic selection of green, yellow and red. There are several popular variations from vegetarian to any kind of meat that you might prefer. Penang curry paste is a slight variation of the red chili paste, coriander and cumin are added to the red chili paste to create the distinct Penang taste. Penang curry paste is cooked in the heavier, cream of coconut milk which creates a thicker and pastier consistency. If you prefer a thinner consistency, you may add some water.

Ingredients:

Your choice of beef, chicken, pork, shrimp or any other meat. Tofu can also be used

1/2 cup thick coconut milk

1 tablespoon oil

1 tablespoon curry paste (with coriander and cumin)

1 tablespoon fish sauce

1/2 tablespoon palm sugar

1 kaffir lime leaf, torn with stem discarded

1/2 cup of peas, baby eggplant or your favorite vegetable

1 large red chili for garnish

several sweet basil leaves for garnish

Preparation:

1. Place the oil in the saucepan and add the curry paste. Cook over low heat and continue to stir until the curry paste is cooked, about 1-2 minutes.

2. Add the meat and cook for about a minute or until about done. Add the thick coconut milk, kaffir lime leaf and vegetables.

3. Add the the fish sauce and palm sugar.

4. Continue to cook for about 5 minutes, add the sweet basil leaves and stir to combine.

5. Remove from heat and garnish with red chili pepper.

Of course, It is always served with hot, fresh Thai Jasmine rice.

Enjoy the Penang curry !

Sincerely,

Toom