Penaeng is a dry curry, probably originally 'imported' from Malaysia. It can be prepared with any meat, and many fishes. This variety uses chicken.
The Paste
The Curry
The Paste
The Curry
Penaeng Curry Paste: You can buy prepared curry pastes in many shops, but for the full flavor you should seriously consider the little effort involved in making your own. This was a back breaking chore when the pastes were prepared in a heavy mortar and pestle, but these days you can come very close to the same result using a food processor.
You can reduce the number of chiles used if you want a milder curry, but I don't recommend going to less than 10 chiles.
If you particularly like your curries hot, then replace the fish sauce in the cooking with nam pla prik (chiles marinated in fish sauce), that has had at least a week to mature.
Posted by Wingsfan91 at Recipe Goldmine 11/15/2001 4:48 pm.
Special thanks to Muoi Khuntilanont.
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