Yield: 1 servings
Measure | Ingredient |
---|---|
7 \N | Dried chilies |
3 tablespoons | Chopped shallots |
1 tablespoon | Chopped garlic |
2 tablespoons | Chopped krachai |
1 tablespoon | Shrimp paste |
1 teaspoon | Salt |
Soak dried chilies in hot water for 15 minutes and deseed. Into a blender, put all ingredients except the shrimp paste and blend until mixed well. Then, add the shrimp paste and blend once more to obtain about ½ cup of a fine-textured paste.
This can be stored in a glass jar in the refrigerator for 3-4 months.
(Note: Krachai is related to ginger and galangal, and usually used in fish dishes.)
Recipe from: The Elegant Taste of Thailand, by Sisamon Kongpan & Pinyo Srisawat.