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Nam Phrik Kaeng Khua (Kaeng Khua Curry Paste)


Course : Curry
Serves: 1
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Ingredients:


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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