Jungle Curry Paste (Kaeng Paa)

Directions

1. 1

   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 *

2. 2

   peeled, minced ginger root ** or 2 dried, soaked in warm water for 20 minutes, drained and minced, or 1/2 tsp

3. 3

   grated lime zest The preparation of Thai curry pastes involves pounding or grinding together an array of spices and herbs

4. 4

   This recipe is very hot

5. 5

   cut down on the amount of dried red chilies if a milder curry is desired

6. 6

   In a mortar or a small bowl, combine all the ingredients

7. 7

   Using a pestle or the back of a metal spoon, press down on the mixture and stir until it forms a paste

8. 8

   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