• Prep Time:
  • Cooking Time:
  • Serves: 3 Servings

Jungle Curry Paste (Kaeng Paa)

  • Recipe Submitted by on

Category: Thai, Condiments

 Ingredients List

  • 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.

 Share this Recipe

Recipes by Course

Recipes by Main Ingredient

Recipes by Cuisine

Recipes by Preparation

Recipes by Occasion

Recipes by Dietary

Sign Up and Create a Cookbook Today!

Please Sign in to your Account or Sign up if you are new user.

Who loves our Healthy Recipes?