Jungle Curry Paste (kaeng Paa)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Thai | Condiments, Thai | 3 | Servings |
INGREDIENTS
| Stephen Ceideburg | ||
| 2 | Shallots, minced | |
| 1 | T | Minced garlic, 3 cloves |
| 1 | T | Peeled, minced fresh |
| galangal or: | ||
| 1 | Two-inch long slice dried * | |
| 1 | Inch piece fresh lemon | |
| grass minced or: | ||
| 1 | T | Dried, soaked in water for |
| 30 minutes drained and | ||
| minced | ||
| 8 | Dried whole red chilies | |
| with seeds minced or: | ||
| 2 1/2 | t | Crushed red-pepper flakes |
| 2 | t | Minced cilantro root |
| 1 | Fresh kaffir lime leaf | |
| minced ** | ||
| 1/2 | t | Shrimp paste |
| 1/2 | t | Salt |
INSTRUCTIONS
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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 100
Calories From Fat: 54
Total Fat: 5.9g
Cholesterol: 19.6mg
Sodium: 1169.6mg
Potassium: 242.4mg
Carbohydrates: 7.1g
Fiber: <1g
Sugar: <1g
Protein: 5.6g