Penang Curry Paste
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Nutrition balance score
Great
Glycemic Index
31
Low
Nutrition per recipe
Calories1174.5 kcal (59%)
Total Fat83.2 g (119%)
Carbs93.3 g (36%)
Sugars36.3 g (40%)
Protein36.8 g (74%)
Sodium964.4 mg (48%)
Fiber21.8 g (78%)
% Daily Values based on a 2,000 calorie diet
Ingredients
0 servings
8red chillies
large
2 tspshrimp paste
OR 2 tsp fish sauce if can't find
3shallots
chopped
2 inchesfresh ginger
piece, chopped
8garlic cloves
chopped
4 tspcoriander seeds
roasted and ground
1 tspground mace
3 tspcoriander leaf
3 tsplemongrass paste
OR stalks - white part chopped
1lime
rind, grated
2 Tbspgroundnut oil
6 Tbspcrunchy peanut butter
Instructions
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.
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