Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 3 tablespoons | Finely sliced prik ki nu daeng (red Birdeye or Dynamite chilis) |
| 3 tablespoons | Finely sliced shallots (purple onions) |
| 3 tablespoons | Crushed garlic |
| 1 tablespoon | Kapi (fermented shrimp paste) |
| 1 dash | Fish sauce |
| 1 pounds | Fish; diced |
| 2 pounds | Vegetables |
| 10 smalls | Tomatoes; skinned, seeded; and diced |
| 3 tablespoons | Lime juice |
| 3 tablespoons | Fish sauce |
| 3 tablespoons | Tamarind juice (or rice vinegar if unavailable) |
| 3 \N | Prik chi fa (green Jalapenos) thinly sliced |
| 1 tablespoon | Sour hot sauce (such as Tabasco) |
FOR CHILI PASTE
FOR SOUP
Date: Wed, 03 Apr 1996 13:53:27 -0700 From: "Colonel I. F. K. Philpott" <colonel@...>