JUNGLE CURRY PASTE (KAENG PAA)

      Title: JUNGLE CURRY PASTE (KAENG PAA)
  Categories: Thai, Condiments
       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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