Penang curry paste | Recipe Cart | Recipe Cart

Ingredients

• 15 long dried red chillies
• 40g (1/4 cup) roasted peanuts
• 5cm-piece fresh galangal or ginger, peeled, finely chopped
• 4 kaffir lime leaves, finely shredded
• 3 French shallots, peeled, coarsely chopped
• 3 fresh coriander roots, finely chopped
• 3 garlic cloves, crushed
• 1 stem lemon grass, pale section only, finely chopped
• 1 tbsp ground cumin
• 2 tsp ground coriander
• 1 1/2 tbsp fish sauce
• 1 tbsp peanut oil