Nam Phrik Kaeng Khua (Kaeng Khua Curry Paste)

Course : Curry
Serves: 1
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5 medium dried chiles
3 tablespoons chopped shallots
2 tablespoons garlic chopped
1 teaspoon chopped galangal
1 tablespoon chopped lemon grass
1 teaspoon chopped kaffir lime rind
1 teaspoon chopped coriander root
2 teaspoons salt
1 teaspoon shrimp paste

Preparation / Directions:

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.

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