Jungle Curry Paste (Kaeng Paa)

10 ingredients
4 steps

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 1/2 teaspoons red pepper flakes crushed
  • 2 teaspoons cilantro root minced
  • 1 each kaffir lime leaves fresh, minced
  • 1/2 teaspoon shrimp paste
  • 1/2 teaspoon salt

Directions

  1. 1
    In a mortar or a small bowl, combine all the ingredients.
  2. 2
    Using a pestle or the back of a metal spoon, press down on the mixture and stir until it forms a paste.
  3. 3
    (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.)
  4. 4
    Makes 3 to 3 1/2 tablespoons.

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