Name: Jungle Curry Paste
Yield: Makes ¾ cup pounded, slightly more if blended
Cuisine: Thai
Ingredients: 1 tsp. Thai shrimp paste (gkapi), toasted; 3 cloves Garlic, roughly chopped; 6 small Thai bird, green chilies; 1 medium Long green chili or other hot green chili; ½ tsp. Kosher salt; 2 stalks Lemongrass, trimmed and sliced very thin, about 1/16 inch (.1 cm.); 1 Tbsp. Finely grated galangal; 1 Tbsp. Chopped Krachai; 3 small Shallots, roughly chopped

Preparation info

Makes
¾ cup
pounded, slightly more if blended

Difficulty
Easy

Appears in

Southeast Asian Flavors

By Robert Danhi

Published 2008

About

Krachai, a rhizome with oddly attractive appendages lends this curry paste a heady aroma. Notice how simple this curry paste is: no cilantro roots or dried chilies. It is most similar to green curry paste, which could be substituted for it in a pinch.

Ingredients

6 small Thai bird, green chilies
½ tsp. Kosher salt
2 stalks

Method

Make the Curry Paste

Using a Mortar: Begin by pounding bird chilies and salt; pound until semi-smooth. Add lemongrass, galangal, krachai; pound until lemongrass disintegrates. Add garlic, shallots, and green chilies; pound until a smooth even curry paste is achieved. Pound in toasted shrimp paste. (See for more on using a