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Jungle Curry Paste (Kaeng Paa)

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Submitted by amazing2

YIELD

3 servings

PREP

20 min

COOK

0 min

READY

20 min

Ingredients

2 2
LARGE LARGE SHALLOTS
minced *
1 15
TABLESPOON ML GARLIC
minced
1 15
TABLESPOON ML
galangal, minced fresh, peeled *
1 1
INCH PIECE INCH PIECE LEMONGRASS
minced *
8 8
WHOLE WHOLE RED CHILI PEPPERS
dried, with seeds, minced *
2 ½ 13
TEASPOONS ML RED PEPPER FLAKES
crushed
2 1E+1
TEASPOONS ML CILANTRO ROOT
minced *
1 1
EACH EACH KAFFIR LIME LEAVES
fresh, minced *
½ 2.5
TEASPOON ML SHRIMP PASTE *
½ 2.5
TEASPOON 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.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 4g (0.1 oz)
Amount per Serving
Calories 9 16% from fat
 % Daily Value *
Total Fat 0g 0%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 394mg 16%
Total Carbohydrate 1g 1%
Dietary Fiber 0g 1%
Sugars g
Protein 1g
Vitamin A 9% Vitamin C 3%
Calcium 1% Iron 1%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free
 

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