Thai Jungle Curry Paste
If you're a fan of spicy food, then you're in for a treat! This Thai Jungle curry paste is the base for the famous Thai dish, Jungle curry. This simple paste can take your dishes from ordinary to extraordinary with vibrant flavors and enticing aromas. Make it in 15 minutes!
- Prep time
- 10 min
- Cook time
- 5 min
- Yield
- 3 servings
- Difficulty
- MEDIUM
Ingredients
- 4-12 Dried red peppers, adding a fiery kick to the paste.
- 4-12 Fresh Thai green peppers: Balancing the heat with fresh, zesty flavors.
- 2 tbsp lemongrass: Infusing a citrusy, herbal note.
- 2 tsp galangal: A root with a distinct, citrusy-piney flavor.
- 1/2 tsp whole white peppercorns: Bestowing a mild heat.
- 1/2 tsp whole coriander seeds: Providing earthy undertones.
- 1 tsp kaffir lime zest or Substitute 4 kaffir lime leaves: Bringing a refreshing, citrusy aroma.
- 3 tbsp Kra Chai or Chinese keys, a rooted rhizomes herb used in many Thai and other Asian cuisine. Adding a mild, ginger-like zest.
- 2 tsp shrimp paste: Introducing an umami depth.
- 1/3 cup shallots, chopped small: Enhancing the paste's sweet and mild onion flavor.
- 1+1/2 tbsp garlic, chopped small: Amplifying the savory notes.
- 1 tbsp salt: Balancing and intensifying flavors.
Instructions
- 1
Soak the dried chilis in warm water for 15-20 minutes.
- 2
Roast the seeds and grind them in a spice grinder. This step releases their aromatic oils and boosts their flavors.
- 3
You have two options here. Option 1 involves combining all the ingredients in a spice grinder or a small food processor, creating a smooth, vibrant paste. Option 2 takes you on a more traditional route - pounding 2-3 ingredients together in a stone mortar and pestle, which imparts a rustic charm and depth to the paste. Pound together until you have a smooth paste.
- 4
Once your Jungle Curry Paste is ready, it's versatile, so you can use it in various dishes. You can store any leftovers for up to 2 weeks, allowing you to embark on culinary adventures whenever the mood strikes.