Jungle Curry Paste (Kaeng Paa)
Yield
3 servingsPrep
20 minCook
0 minReady
20 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | large |
shallots
minced |
*
|
| 1 | tablespoon |
garlic
minced |
|
| 1 | tablespoon |
galangal, minced fresh, peeled |
* |
| 1 | inch piece |
lemongrass
minced |
*
|
| 8 | whole |
red chili peppers
dried, with seeds, minced |
*
|
| 2 ½ | teaspoons |
red pepper flakes
crushed |
|
| 2 | teaspoons |
cilantro root
minced |
* |
| 1 | each |
kaffir lime leaves
fresh, minced |
*
|
| ½ | teaspoon |
shrimp paste
|
*
|
| ½ | teaspoon |
salt
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | large |
shallots
minced |
*
|
| 15 | ml |
garlic
minced |
|
| 15 | ml |
galangal, minced fresh, peeled |
* |
| 1 | inch piece |
lemongrass
minced |
*
|
| 8 | whole |
red chili peppers
dried, with seeds, minced |
*
|
| 13 | ml |
red pepper flakes
crushed |
|
| 1E+1 | ml |
cilantro root
minced |
* |
| 1 | each |
kaffir lime leaves
fresh, minced |
*
|
| 2.5 | ml |
shrimp paste
|
*
|
| 2.5 | ml |
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 3½ tablespoons.
