Nam phrik kaeng som (sour soup curry paste) ett
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 7 | 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.