Jungle curry paste
Jungle curry paste

Hello everybody, it is me again, Dan, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, jungle curry paste. It is one of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.

Jungle Curry Paste Thank you for watching this video. I hope it has inspired you to cook some delicious Thai food. The full step-by-step recipe for Jungle.

Jungle curry paste is one of the most well liked of recent trending meals in the world. It’s enjoyed by millions every day. It’s simple, it is fast, it tastes yummy. Jungle curry paste is something that I have loved my whole life. They’re nice and they look wonderful.

To begin with this recipe, we must prepare a few ingredients. You can cook jungle curry paste using 10 ingredients and 2 steps. Here is how you can achieve it.

The ingredients needed to make Jungle curry paste:
  1. Make ready 1 Handful birdeye red chilli (thinly sliced)
  2. Take 1/2 cup galangal (peel the skin and thinly sliced)
  3. Make ready 1/2 cup lemon grass (thinly slice and only use the nearest to the roots up to about 3/4 of the whole lemongrass)
  4. Make ready 1 tsp coriander seeds
  5. Take 1 handful small shallots
  6. Make ready 2 clove garlic
  7. Take 1 tbsp shrimp paste
  8. Get 2 tbsp Kra Chai or finger roots or lesser galangal
  9. Get 1 tsp sea salt
  10. Take Mortar and pestle

Full Product Name: Jungle Curry Paste Kaeng Pa. Storage: Store in a cool dry place. This will be saved to your scrapbook. Authentic Thai Jungle Curry with Cat Fish, Kaeng Pa Pla Dook - Thai Curry Episode XVII.

Steps to make Jungle curry paste:
  1. Combine shallots, garlic and shrimp paste in kitchen foil, roast in the oven in medium heat foe 20 min
  2. Use Mortar and pestle pound all the ingredients together until all combine. Keep it in a clean story jar or box

This episode is going to be about the Jungle Curry, both the paste and the curry. Jungle curry is a famous Thai dish from Chiang Mai, a city in northern Thailand. While it's usually made with wild meats, our recipe uses chicken. This highly versatile, aromatic paste adds depth-of-flavour to any dish, is wonderful for. Recipe by Neil Perry from Food Source Asia.

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