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Food Network SA

Penang Curry

Key info

  • Difficulty
    › Easy
  • Prep time
    › 20 min
  • Cook time
    › 1/2 hr
  • Serves
    › 4


400ml thick coconut milk (reserve 2 tablespoons for garnish)

100g red curry paste (see below)

450g boneless chicken

2tsp palm sugar

1tbsp fish sauce

1tbsp soy sauce

10 lime leaves middle vein removed and very finely shredded

1red spur chilli cut into slices on the angle

1 orange chilli also cut into thin slices on the angle

80g pea aubergines soaked in cold water with some salt and a squeeze of lime to soften them



10 white peppercorns

1tsp coriander seeds

1tsp cumin seeds

2tsp course sea salt

12-15 red chillies deseeded

4 shallots thinly sliced

3-4 cloves garlic finely chopped

1tbsp galangal chopped

3 lemon grass stalks finely sliced

3-4 kaffir lime leaves veins removed and finely chopped

4 coriander roots

1tsp shrimp paste

2 tbsp oil

Jasmine Rice to serve

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