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Title: Jungle Curry Paste (Kaeng Paa)
Categories: Thai Condiment
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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