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Gaeng Pa (Jungle Curry Paste)
Gaeng Pa (Jungle Curry Paste) is a traditional Thai recipe for a classic, spicy and salty curry paste that's typically used to prepare hot dishes without coconut milk. The full recipe is presented here and I hope you enjoy this classic Thai version of: Jungle Curry Paste (Gaeng Pa).
prep time
20 minutes
cook time
10 minutes
Total Time:
30 minutes
Serves:
Makes 2 small jars
Rating: 
Tags : CurryChilli RecipesSpice RecipesHerb RecipesThailand Recipes
Jungle curry is another of the classic Thai curries and this is the authentic way of making the base curry paste. It's much spicier than other Thai curries as no coconut milk is used in its cooking. The flavour is uniquely Thai, with a balance of aromatic, hot and salty. It's called jungle curry as there are so many plants in it that it's like a whole jungle in a bowl.
Ingredients:
10–12 dried red chillies
1 tsp white pepper
4 red Asian shallots, chopped
4 green Thai chillies
4 garlic cloves
1 lemongrass stalk, white part only, chopped
2 tbsp fingerroot, finely grated
1 tbsp galangal, finely grated
2 coriander (cilantro) roots
1 tsp coarse sea salt
1 tbsp finely chopped ginger
1 tbsp dry-roasted shrimp paste
1 tbsp peanut oil
1 tsp makrut lime zest, very finely shredded
3 tbsp shallots, very finely chopped
1 tsp fermented shrimp paste
Method:
Soak the dried chillies in boiling water for 5 minutes, or until soft. Remove the stem and seeds, then chop.
Combine the soaked and fresh chillies and the remaining curry paste ingredients in a food processor, or in a mortar with a pestle, and process or pound to a smooth paste.
Add a little water if it is too thick. The reultant paste freezes well or it can be stored in a jar in the refrigerator for a few days.
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