Recipe(tried): Penaeng Curry for you Susan

Susan Hi,Here is some info and recs from the curry house hope they help

Penaeng Curry
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Penaeng is a dry curry, probably originally "imported" from
Malaysia. It can be prepared with any meat, and many fishes.

1 c. of chicken, cut into bite sized pieces
1/2 c. of coconut milk
1 T. of chopped garlic
2 to 3 T. penaeng curry paste
2 T. of fish sauce
Sugar to taste
2 lime leaves, finely shredded
10-15 holy basil leaves, finely shredded

Place a wok over medium high heat, and warm the coconut milk, but
don't let it boil. Add the curry paste, and stir it until the oil
begins to separate out and form a thin film to bring out the maximum
flavour. Add the remaining ingredients except the lime and basil
leaves, and simmer until the sauce is absorbed and thickened. Then
add the leaves and stir fry briefly before serving. Garnish with
julienned red chills, with steamed white rice, and the usual table
condiments.

Note if you particularly like your curries hot, then replace the
fish sauce in the cooking with nam pla prik (chills marinated in
fish sauce), that has had at least a week to mature.Penaeng Curry Paste

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Penaeng Curry Paste

You can buy prepared curry pastes in many shops, but for the full
flavour 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 chillies used if you want a milder curry, but I
don't recommend going to less than 10 chills.

25-30 dried red chillies, discard the excess seeds
2 T, chopped shallots (purple onions)
2 T. chopped garlic
2 T. finely sliced lemon grass
1 T. grated galangal (use ginger if you can't find galangal)
1 t. toasted coriander seeds
2 T. chopped coriander root
1 T. kapi (shrimp paste)
2 T. of chopped freshly roasted peanuts.

Mix together to a fine paste in a food processor. This paste will
keep under refrigeration. You can also freeze it; I suggest placing
it in an old ice cube tray to make into curry paste cubes for ease
of measurement later. The prepared paste should be allowed to mature
for two or three days before use to bring out the full flavour.

Note that it is better to make the paste milder than to use less
than about 2 tablespoons in the final recipe.