Recipe - Jungle Curry Paste (Kaeng Paa)

Stephen Ceideburg
2 lg Shallots, minced
1 tablespoon Minced garlic (3 cloves)
1 tablespoon Peeled, minced fresh
galangal or:
1 Twoinch long slice dried *
1 Inch piece fresh lemon
grass, minced, or:
1 tablespoon Dried, soaked in water for
30 minutes, drained and
minced
8 Dried whole red chilies,
with seeds, minced, or:
2 One half teaspoon Crushed redpepper flakes
2 teaspoon Minced cilantro root
1 Fresh kaffir lime leaf,
minced **
One half teaspoon Shrimp paste
One half teaspoon 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 One half 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 One half Tbsp.

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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini