Nam Phrik Kaeng Khuacurry, thai 5 each 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. |
