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Jungle Curry Paste (Kaeng Paa)

 

20

Yield

3

servings

Prep

20

min

Cook

0

min

Ready

20

min

Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free
 

Ingredients

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

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

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Nutrition Facts

Serving Size 4g (0.1 oz)
Amount per Serving
Calories 916% of calories 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?

 

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