Hurry for a Red Malaysian Curry at Patrick's
To help readers celebrate National Curry Week (October 7-13), head chef at Patrick’s Restaurant Chris Howard is sharing his secrets for the perfect Red Malaysian Curry.
Red Malaysian Curry (Serves 6-8)
Ingredients
- 2 onions sliced
- 3 red peppers chopped
- 4 lemon grass sticks
- 70g ginger chopped
- ½ tsp turmeric
- 2 tsp ground coriander
- 2 tsp cumin seeds
- 1 tsp fennel seeds
- 3 red chilies deseeded
- 8 cloves garlic chopped
- 150g coconut milk powder
- 1 tsp shrimp paste
- 125ml Thai fish sauce
- 5 lime leaves
- 2 tbsp chopped coriander
- 2 tsp paprika
- 2 tsp tomato paste
- 3 tbsp peanuts
- 1 litre of water
Method
- Fry the onions, peppers, ginger, garlic, lemongrass and chilies in a little sunflower or sesame oil until they begin to soften
- Add all the spices, lime leaves, shrimp paste and tomato paste and fry for five minutes
- Add the fish sauce, water and coconut milk powder
- Bring to the boil
- Simmer for about 20 minutes, until the liquid gets slightly thicker
- Add the peanuts and fresh coriander
- Remove from the heat and blend with either a hand blender which is best or a food processer
- Serve immediately with your choice of chicken, prawn or beef and steamed jasmine rice.