Sour curry paste/nam prik kaeng som
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 10 | Dried chilies | |
| 5 | Shallots, chopped | |
| 1 | tablespoon | Shrimp paste |
| 1 | tablespoon | Salt |
Directions
Coarsely chop the chilies and soak in water for 10 minutes. Drain.
Pound all the ingredients together to produce a fine paste which goes well with fish and vegetables.
SOURCE: National Cooking Echo 04/18/90 Contributed to the echo by: Stephen Ceideburg Originally from: "Discover Thai Cooking", by Chaslin, Canungmai and Tettoni; Times Edition, Singapore, 1987