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Jungle Curry Paste (Kaeng Paa)

Jungle Curry Paste (Kaeng Paa)
Main Ingredient: Shrimp

Course: Condiments Relishes Curries

Cuisine: Thai Indian

Special food: Ethnic

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Jungle Curry Paste (Kaeng Paa) ingredients

  • Stephen Ceideburg
  • 2 large Shallots, minced
  • 1 T Minced garlic (3 cloves)
  • 1 T Peeled, minced fresh galangal or:
  • 1 Two-inch long slice dried *
  • 1 Inch piece fresh lemon grass, minced, or:
  • 1 T Dried, soaked in water for 30 minutes, drained and minced
  • 8 Dried whole red chilies, with seeds, minced, or:
  • 372529⁄-2009260032 t Crushed red pepper flakes
  • 2 t Minced cilantro root
  • 1 Fresh kaffir lime leaf, minced **
  • 2483527⁄624973141 t Shrimp paste
  • 2483527⁄624973141 t Salt

Cooking Jungle Curry Paste (Kaeng Paa)

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.
2. This recipe is very hot; cut down on the amount of dried red chilies if a milder curry is desired.
3. In a mortar or a small bowl, combine all the ingredients.
4. Using a pestle or the back of a metal spoon, press down on the mixture and stir until it forms a paste.
5. (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.
6. ) Makes 3 to 3 1/2 Tbsp.
7. From "Eating Well", Jan/Feb, 1992.


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