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Title: JUNGLE CURRY PASTE (KAENG PAA)
Categories: Thai, Condiments
Yield: 3 servings
Stephen Ceideburg
2 lg Shallots, minced
1 tb Minced garlic (3 cloves)
1 tb Peeled, minced fresh
-galangal or:
1 Two-inch long slice dried *
1 Inch piece fresh lemon
-grass, minced, or:
1 tb Dried, soaked in water for
-30 minutes, drained and
-minced
8 Dried whole red chilies,
-with seeds, minced, or:
2 1/2 ts Crushed red-pepper flakes
2 ts Minced cilantro root
1 Fresh kaffir lime leaf,
-minced **
1/2 ts Shrimp paste
1/2 ts Salt
* soaked in hot water for 30 minutes, drained and
minced, or 2 tsp. peeled, minced ginger root ** or 2
dried, soaked in warm water for 20 minutes, drained
and minced, or 1/2 tsp. grated lime zest
The preparation of Thai curry pastes involves pounding
or grinding together an array of spices and herbs.
This recipe is very hot; cut down on the amount of
dried red chilies if a milder curry is desired.
In a mortar or a small bowl, combine all the
ingredients. Using a pestle or the back of a metal
spoon, press down on the mixture and stir until it
forms a paste. (The curry paste can be prepared ahead
and stored in an airtight container in the
refrigerator for up to 1 week or in the freezer for up
to 3 months.)
Makes 3 to 3 1/2 Tbsp.
From "Eating Well", Jan/Feb, 1992.
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