Jungle Curry Paste (Kaeng Paa)

20 minutes Prep: 20 minutes Cook: 0 minutes

9 calories per serving view nutrition facts

3 servings suggest servings

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Ingredients

2	large	shallots	minced
1	tablespoon	garlic	minced
1	tablespoon		galangal, minced fresh, peeled
1	inch piece	lemon grass	minced
8	whole	red chili peppers	dried, with seeds, minced
2 1/2	teaspoons	red pepper flakes	crushed
2	teaspoons	cilantro root	minced
1	each	kaffir lime leaves	fresh, minced
1/2	teaspoon	shrimp paste
1/2	teaspoon	salt

Directions

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 tablespoons.

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Nutrition Facts

Serving Size 4g

Amount per Serving

Calories 9 16% of calories from fat

	% Daily Value*
Total Fat 0.0g	0%
Saturated Fat 0.0g	0%
Trans Fat 0.0g
Cholesterol 0mg	0%
Sodium 394mg	16%
Total Carbohydrate 2.0g	1%
Dietary Fiber 0.0g	1%
Sugars 0.0g
Protein 0.0g	1%

Vitamin A	9%		Vitamin C	3%
Calcium	1%		Iron	1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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