Nam phrik kaeng som (sour soup curry paste) e
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 7 | eaches | Dried chilies |
| 3 | tablespoons | Chopped shallots |
| 1 | tablespoon | Chopped garlic |
| 2 | tablespoons | Chopped krachai |
| 1 | tablespoon | Shrimp paste |
| 1 | teaspoon | Salt |
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 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.