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.
From "Discover Thai Cooking" by Chaslin, Canungmai and Tettoni, Times Editions, Singapore. 1987
Posted by Stephen Ceideburg April 18 1990.