Penang Red Curry Paste

• 4 tablespoons tomato paste
• 1 small onion, peeled and quartered
• 1 tablespoon galangal, peeled and sliced (or substitute ginger)
• 3 garlic cloves
• 1 tablespoon soy sauce
• 1 teaspoon dark soy sauce
• 2 tablespoons fish sauce (if unavailable, substitute regular soy sauce)
• 1 teaspoon shrimp paste
• 1 tablespoon paprika
• 2 tablespoons chili powder
• 1 tablespoon coriander seed, ground
• 1 -2 red chili pepper, depending on how spicy you want it, deseeded
• 1/2 teaspoon turmeric
• 1 tablespoon cumin
• 2 kaffir lime leaves
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon ground cloves
• 1 (14 ounce) can coconut milk
• 1/2 lime, juice of

1. Place all ingredients (except garnish) in a food processor. Process well to form a paste.
2. Add up to 1 more can coconut milk to the paste (this will create a curry sauce).
3. Add meat, fish, tofu, wheat gluten, beans or vegetables, and cook either in a wok / large frying pan, or in a covered casserole dish in the oven.
4. Bake meat based penang curry at 375 degrees F. for at least 1 hour, or until meat is well done.
5. Garnish your Penang Curry dish with the fresh basil leaves.

tomato paste, onion, galangal, garlic, soy sauce, soy sauce, fish sauce, shrimp paste, paprika, chili powder, coriander seed, red chili pepper, turmeric, cumin, lime, cinnamon, nutmeg, ground cloves, coconut milk, lime

Taken from www.food.com/recipe/penang-red-curry-paste-390109 (may not work)