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Coconut milk and curry paste, now what?

On a whim, I bought a tin of penang paste and a can of coconut milk at an asian market but am not exactly sure what to do now. Any help?

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  1. You might try this Thai Shrimp Curry from epicurious...is penang curry paste red or green? This recipe calls for green curry paste but I really think you could use red instead, though the experts out there may have something to say about my assertion:

    http://www.epicurious.com/recipes/rec...

    This is a beautiful dish and I usually put in red bell pepper instead of the plum tomatoes.

    1. Heat about a Tbs. of the penang paste with a cut up chicken breast and a cubed sweet potato, then add the coconut milk. Simmer until the sweet potato and chicken are done, then serve with rice.

      1 Reply
      1. re: Andiereid

        I do just the opposite: simmer the curry paste & coco milk, then add the other ingredients.

      2. I have a suggestion for the coconut milk! I make a pilaf from an old recipe I clipped from the NY Times years ago, I love it and sometimes I don't even make anything to go with it!

        First fish out an oven safe dutch oven, cast iron is great for this. Take a cup and a half of basmati rice or jasmine rice, and saute with browned and crispy shallots (you want some color on the shallots so they hold up some texture and color in the baking that comes later), until the rice gets that opaque color and takes on a little golden brown in places. Add chicken stock, can of coconut milk, a bay leaf and a handful of golden raisins (you could also add some unsweetened dry coconut at this point). Bring to a boil and then bake for 45 minutes or so, until the liquid is absorbed. There will be a funny coconut foam over the rice when it's done, but it is stirred into the rice when it's ready to be fluffed.

        1. Isn't a penang paste more of an indonesian paste? I would normally cook my onion/garlic/ginger mixture and stir in the paste to combine. Then I would add coconut milk and bring to a boil. Then add meat. Indonesian curries are usually a little drier, so I would simmer it until most of the liquid is gone and it is thick and sticky-ish. I like to use a LOT of paste because I'm a fan of spicey food.

          1. I usually cook the paste in a little oil before adding the other ingredients.