Jungle Curry Paste (Kaeng Paa)

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.