Jungle Curry Paste (Kaeng Paa)

Recipe Ingredients

2		Shallots - minced (large)
1 tablespoon	15ml	Minced garlic - (3 cloves)
1 tablespoon	15ml	Peeled - minced fresh
		Or
1		Two-inch long slice dried *
1		Inch piece fresh lemon - grass, minced, or:
8		Dried whole red chilies - with seeds, minced,
2 1/2 teaspoons	12ml	Crushed red-pepper flakes
2 teaspoons	10ml	Minced cilantro root
1		Fresh kaffir lime leaf - minced **
1/2 teaspoon	2.5ml	Shrimp paste
1/2 teaspoon	2.5ml	Salt

Recipe Instructions

* 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 Tbs..

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

Source:
Nancy Lam's Wok Wiz

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