Jungle curry paste (kaeng paa)
Yield: 3 Servings S
Ingredients:
- 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
Instructions:
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.
