We've been trying to recreate the Penang curry recipe from Taste of Thai, Fayetteville for years. We've gotten good curries but none of them exactly like the one. Today was attempt number 555 and although it is not the same as their's, this is the best Thai curry I've made or had.
Here's the recipe: Put pan on stove and add peanut oil, just enough to cover the bottom. Dice Thai ginger and put in pan along with kaffir lime leaves, basil leaves, and Thai chillies. Let the flavors infuse into the oil. Add Mae Ploy pastes: red curry, penang curry and yellow curry- equal amounts of each and stir. Take a can of coconut milk and add about quarter cup of the coconut milk and stir. Add salt and brown sugar. Add Jiff creamy peanut butter and rest of the coconut milk and stir. Add a dash of fish sauce. Add crushed red pepper to increase heat.
Separately, add salt and cayenne to shrimp. Take little oil in a pan and fry the shrimp until cooked. Then add shrimp to the curry. Let sit on low heat for about 5 minutes.
Enjoy the amazing shrimp curry.
Some of the ingredients I used....
