Penang Red Curry Paste

From my food preservation yahoo group. Thai Red Curry and Penang Curry are similar. The difference is that the Penang version carries with it flavors from distant places - Malaysia, Burma, India (Penang is a state in northern Malaysia). Try this homemade red curry recipe with beef, chicken, tofu, wheat gluten, or beans and vegetables - you'll love its aroma and unique blend of flavors!

• Ready In: 10 mins
• Serves: 4-8

Ingredients

• 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

Directions

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.