---------- 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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