Nam phrik kaeng khua (kaeng khua curry paste) ett
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 5 | Dried chilies | |
| 3 | tablespoons | Chopped shallots |
| 2 | tablespoons | Chopped garlic |
| 1 | teaspoon | Chopped galangal |
| 1 | tablespoon | Chopped lemon grass |
| 1 | teaspoon | Chopped kaffir lime rind |
| 1 | teaspoon | Chopped coriander root |
| 2 | teaspoons | Salt |
| 1 | teaspoon | Shrimp paste |
Directions
Soak dried chilies in hot water for 15 minutes and deseed. Into a blender, put all ingredients except the shrimp paste and blend until well mixed. Then add the shrimp paste and blend once more to obtain about ¾ cup of a fine-textured paste. This can be stored in a glass jar in the refrigerator for about 3-4 months.
Recipe from: The Elegant Taste of Thailand, by Sisamon Kongpan & Pinyo Srisawat.