Jungle Curry Paste from Southeast Asian Flavors: Adventures in Cooking the Foods of Thailand, Vietna
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 curr...
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Ingredients
- 2 stalks Lemongrass, trimmed and sliced very thin, about 1/16 inch (.1 cm.)
- ½ tsp. Kosher salt
- 6 small Thai bird, green chilies
- 1 medium Long green chili or other hot green chili
- 1 Tbsp. Finely grated galangal
- 1 Tbsp. Chopped Krachai
- 1 tsp. Thai shrimp paste (gkapi), toasted
- 3 small Shallots, roughly chopped
- 3 cloves Garlic, roughly chopped
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