Recipe for Nam Phrik Kaeng Khua (Kaeng Khua Curry Paste)


5 dried chilies
3 tablespoon chopped shallots
2 tablespoon chopped garlic
1 teaspoon chopped galangal
1 tablespoon chopped lemon grass
1 teaspoon chopped kaffir lime rind
1 teaspoon chopped coriander root
2 teaspoon salt
1 teaspoon shrimp paste


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.

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