Preparation:
Soak dried chiles in hot water for 15 minutes and deseed. Into a blender, put all ingredients except the shrimp paste and blend until well mixed. Then add the shrimp paste and blend once more to obtain about 3/4 cup of a fine-textured paste. This can be stored in a glass jar in the refrigerator for about 3-4 months.
Recipe from: "The Elegant Taste of Thailand", by Sisamon Kongpan and Pinyo Srisawat. |
