Mary & Martha's Kitchen Recipe

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Jungle Curry Paste (Kaeng Paa) Recipe Stephen Ceideburg 2 lg Shallots, minced 1 tb Minced garlic (3 cloves) 1 tb Peeled, minced fresh -galangal or: 1 Two-inch long slice dried * 1 Inch piece fresh lemon -grass, minced, or: 1 tb Dried, soaked in water for -30 minutes, drained and -minced 8 Dried whole red chilies, -with seeds, minced, or: 2 1/2 ts Crushed red-pepper flakes 2 ts Minced cilantro root 1 Fresh kaffir lime leaf, -minced ** 1/2 ts Shrimp paste 1/2 ts 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 1/2 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 1/2 Tbsp. From "Eating Well", Jan/Feb, 1992.

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<h1>Jungle Curry Paste (Kaeng Paa)</h1> <h2>Recipe</h2><p> <P>Stephen Ceideburg 2 lg Shallots, minced <P>1 tb Minced garlic (3 cloves) <P>1 tb Peeled, minced fresh <P>-galangal or: 1 Two-inch long slice dried * <P>1 Inch piece fresh lemon <P>-grass, minced, or: 1 tb Dried, soaked in water for <P>-30 minutes, drained and -minced 8 Dried whole red chilies, <P>-with seeds, minced, or: 2 1/2 ts Crushed red-pepper flakes <P>2 ts Minced cilantro root <P>1 Fresh kaffir lime leaf, <P>-minced ** 1/2 ts Shrimp paste <P>1/2 ts Salt <P>* 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 1/2 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 1/2 Tbsp. From "Eating Well", Jan/Feb, 1992. <div><a href='http://www.maryandmarthaskitchen.com/Jungle_Curry_Paste_(Kaeng_Paa)/36311/' title='Jungle Curry Paste (Kaeng Paa) Recipe'>Jungle Curry Paste (Kaeng Paa) Recipe</a></div>

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