Title: Jungle Curry Paste (Kaeng Paa)
Categories: Thai Condiment
Yield: 3 Servings

		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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