Nam Phrik Kaeng Som (sour Soup Curry Paste) E Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
7 each: Dried chilies,
3 tbsp: Chopped shallots,
1 tbsp: Chopped garlic,
2 tbsp: Chopped krachai,
1 tbsp: Shrimp paste,
1 tsp: Salt,
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