What is Jungle Paste?

Jungle Paste, commonly known as Jungle Curry Paste, is a vital component of Thai cuisine. It's a fragrant blend of herbs and spices to prepare Jungle Curry, a distinctive and spicy Thai dish.

What is Jungle Curry Made Of?

Jungle Curry comprises coconut milk, Jungle Curry Paste, and meats or vegetables. It's distinctively spicy, aromatic, and often includes ingredients like bamboo shoots, Thai eggplants, and kaffir lime leaves.

Is Jungle Curry Healthy?

Jungle Curry is a healthy choice, especially with vegetables and lean protein. It's packed with aromatic herbs and spices, offering flavor and potential health benefits. If you use homemade jungle curry paste like this one, it's even healthier with all the natural ingredients.

Where Can I Buy Jungle Curry Paste?

You can find Jungle Curry Paste in many Asian grocery stores or purchase it online from reputable brands. Look for high-quality options to ensure an authentic taste. Maeri and Mae Ploy brands are my go-to if I don't have time to make my own paste.

Authentic Thai Jungle Curry Paste Recipe

Name: Thai Jungle Curry Paste
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Cuisine: Thai
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 tablespoons lemongrass: Infusing a citrusy, herbal note.; 2 teaspoons galangal: A root with a distinct, citrusy-piney flavor.; 1/2 teaspoon whole white peppercorns: Bestowing a mild heat.; 1/2 teaspoon whole coriander seeds: Providing earthy undertones.; 1 teaspoon kaffir lime zest or Substitute 4 kaffir lime leaves: Bringing a refreshing, citrusy aroma.; 3 tablespoons Kra Chai or Chinese keys, a rooted rhizomes herb used in many Thai and other Asian cuisine. Adding a mild, ginger-like zest.; 2 teaspoons shrimp paste: Introducing an umami depth.; 1/3 cup shallots, chopped small: Enhancing the paste's sweet and mild onion flavor.; 1 1/2 tablespoons garlic, chopped small: Amplifying the savory notes.; 1 tablespoon salt: Balancing and intensifying flavors.

Description

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!

Ingredients

Scale

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 tablespoons lemongrass: Infusing a citrusy, herbal note.
2 teaspoons galangal: A root with a distinct, citrusy-piney flavor.
1/2 teaspoon whole white peppercorns: Bestowing a mild heat.
1/2 teaspoon whole coriander seeds: Providing earthy undertones.
1 teaspoon kaffir lime zest or Substitute 4 kaffir lime leaves: Bringing a refreshing, citrusy aroma.
3 tablespoons Kra Chai or Chinese keys, a rooted rhizomes herb used in many Thai and other Asian cuisine. Adding a mild, ginger-like zest.
2 teaspoons shrimp paste: Introducing an umami depth.
1/3 cup shallots, chopped small: Enhancing the paste's sweet and mild onion flavor.
1 1/2 tablespoons garlic, chopped small: Amplifying the savory notes.
1 tablespoon salt: Balancing and intensifying flavors.

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Instructions

Soak the dried chilis in warm water for 15-20 minutes.
Roast the seeds and grind them in a spice grinder. This step releases their aromatic oils and boosts their flavors.
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.

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.

Notes

If you don't have a small enough food processor, use a spice grinder in batches. Then, combine it all in a small bowl to get a good mix of the 2-3 batches in one.
Choose the number of dried red long peppers and fresh Thai green peppers based on your preferred spice level. Removing the seeds of the peppers helps reduce the spiciness as well. Use kitchen gloves if de-seeding.
The fragrance of kaffir lime zest is irreplaceable, but if unavailable, zest from regular limes can be a substitute. Or use kaffir lime leaves instead.
Shrimp paste is an acquired taste; use it conservatively to avoid overpowering the paste with its umami richness. Skip if you want a vegan version.

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Prep Time: 10
Cook Time: 5 minutes
Category: curry pastes
Method: food processor
Cuisine: Thai