Recipe for Nam Phrik Kaeng Som (Sour Soup Curry Paste)


7 dried chilies
3 tablespoon chopped shallots
1 tablespoon chopped garlic
2 tablespoon chopped krachai
1 tablespoon shrimp paste
1 teaspoon salt


Soak dried chilies in hot water for 15 minutes and deseed. Into a blender, put all ingredients except the shrimp paste and blend until mixed well. Then, add the shrimp paste and blend once more to obtain about 1/2 cup of a fine-textured paste.

This can be stored in a glass jar in the refrigerator for 3-4 months.

(Note: Krachai is related to ginger and galangal, and usually used in fish dishes.) Recipe from: The Elegant Taste of Thailand, by Sisamon Kongpan & Pinyo Srisawat.

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