Nam phrik kaeng khua (kaeng khua curry paste)
Yield: 1 Servings
Ingredients:
- 5 ea Dried chilies
- 3 tb Chopped shallots
- 2 tb Chopped garlic
- 1 ts Chopped galangal
- 1 tb Chopped lemon grass
- 1 ts Chopped kaffir lime rind
- 1 ts Chopped coriander root
- 2 ts Salt
- 1 ts Shrimp paste
Instructions:
Soak dried chilies 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 & Pinyo Srisawat.
