---------- Recipe via Meal-Master (tm) v8.02
 
      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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