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Jungle Curry Paste (Kaeng Paa)

  • 3servings

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Source: www.hungrymonster.comReport recipe

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Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 2 large shallots -- minced

  3. 1 tablespoon minced garlic -- (3 cloves)

  4. 1 tablespoon peeled -- minced fresh

  5. **or**

  6. 1 two-inch long slice dried

  7. 1 1 inch piece fresh lemon -- grass, minced, or:

  8. 8 dried whole red chiles -- with seeds, minced,

  9. 2 1/2 teaspoons crushed red-pepper flakes

  10. 2 teaspoons minced cilantro root

  11. 1 fresh kaffir lime leaf -- minced **

  12. 1/2 teaspoon shrimp paste

  13. 1/2 teaspoon salt

Instructions Jump to Ingredients ↑

  1. * 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 chiles if a milder curry is desired.

  2. 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 Tbs..

  3. From "Eating Well", Jan/Feb, 1992.

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