Side Pannel
Jungle Curry Paste (Kaeng Paa)
Jungle Curry Paste (Kaeng Paa)
- Recipe Submitted by ADMIN on 09/26/2007
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
Directions
* 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.
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.
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