槟城娘惹海鲜咖喱酱 PENANG NYONYA CURRY PASTE

There are regional variations in Nonya cooking.

Dishes from Penang show a greater Thai influences , they are in favour of using sour ingredients.

Master 1 Penang Nyonya Curry Paste is made of fresh turmeric leaves, lemongrass, galangal, kaffir lime leaves, shrimp paste and other aromatics.

烹调方法：
1. 倒入 1包张天厨槟城娘惹海鲜咖喱酱入锅，加入 500 克 黄梨（切块），以小火炒香片刻。

2. 注入 150 毫升清水煮滚, 加入 200 毫升椰浆/鲜奶，用慢火煮 8/10 分钟。

3. 最后加入 500 克虾，搅拌均匀，用文火煮熟。

注: 可煮其他甲壳类海鲜。

Cooking Method:
1. Saute 500gm pineapples (cut in small pieces) with Master 1 Penang Nyonya Curry Paste briefly.

2. Stir in 150ml water and bring to a boil, add in 200ml coconut milk/ fresh milk. Simmer for 8-10 minutes.

3. Add 500gm prawns and continue to simmer until prawns are cooked and gravy has reduced and thickened

Note: Suitable for other shellfish curry