Recipe
40 minshere
Recipe
Ingredients
Panang curry paste
- 1 tspn of coriander seeds
- ½ tspn of cumin seeds
- 1 cardamom pod
- ¼ tsp of salt
- ¼ tsp of black peppercorns
- 1 long green chilli
- 6 dried red chillies, seeds removed and soaked in warm water for 10 minutes
- 2cm of galangal, sliced
- 5cm of lemon grass stalks, sliced
- 4 kaffir lime leaves, de-stemmed and roughly torn
- 1 bunch of coriander leaves, chopped stem and root
- 1 shallot, diced
- 2 garlic cloves, chopped
- ½ tspn of shrimp paste
Panang curry
- 1 tbspn peanut oil
- 200mls coconut milk
- 1 cup eggplant, cut into a large diced
- 30mls fish sauce
- 1 tspn dark palm sugar
- 2 kaffir lime leaves, finely sliced
- 400g Warehou
- 400g raw Prawns, tails on
- ¼ cup fresh basil leaves
- 1 long red chilli, thinly sliced
Seafood used
Cooking method
Panang curry paste
- Place the coriander seeds, cumin seeds, and cardamom pod in a frying pan and dry roast. Place in a mortar and pestle, add salt and peppercorns, and grind into a powder.
- Add the remaining ingredients and pound to form a paste (or use a processor or blender).
Panang curry
- Place a large frying pan on a medium heat and add oil. When hot, add curry paste. Fry for 2 minutes or until the paste is cooked and very fragrant.
- Add coconut cream, reserving about 1 tablespoon for the garnish, and bring to the boil.
- Add diced eggplant, then coconut milk. Reduce heat and simmer for 3 minutes.
- Add fish and prawns and simmer until the seafood is just cooked. Remove frying pan from heat and add basil leaves.
- Serve curry in bowls garnished with a drizzle of reserved coconut cream, and a sprinkle of reserved shredded kaffir lime leaf, and sliced red chilli.
An image from The New Zealand Seafood Cookbook.
Text by Auckland Seafood School and contributing chefs; with food photography by Sean Shadbolt.
Published by Penguin Group NZ. ©Auckland Seafood School, 2009.
