Penang Curry Paste

Batch

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Step 1

If using shrinp paste - wrap in and grill for 2-3 minutes turning twice.

Step 2

Put chillies, shallots, ginger, garlic, lemon grass, and either ground coriander seeds, coriander leaf, and mace OR coriander root into a processor and blitz until finally chopped. If you can find coriander root, swap the coriander seeds, mace, and coriander leaf with 4 tbsp chopped coriander roots.

Step 3

Add lime rind, fish sauce (+ extra if not using shrimppaste), and oil- blitz again.

Step 4

Add peanut butter and blitz one final time to make a thick paste, scrapping down the sides occasionally.

Step 5

Portion in 2-3 tbsp size portions depending on spiciness and freeze.