Nam Phrik Kaeng Khua (kaeng Khua Curry Paste) Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
5 each: Dried chilies,
3 tbsp: Chopped shallots,
2 tbsp: Chopped garlic,
1 tsp: Chopped galangal,
1 tbsp: Chopped lemon grass,
1 tsp: Chopped kaffir lime rind,
1 tsp: Chopped coriander root,
2 tsp: Salt,
1 tsp: Shrimp paste,
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp