Nam Phrik Kaeng Som (sour Soup Curry Paste) Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
7 each: Dried chilies,
1 tbsp: Chopped garlic,
1 tbsp: 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
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.
Source from luhu.jp
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.
Source from luhu.jp