Nam Phrik Kaeng Som Ecurry, soups, thai 7 each dried chilies 3 tablespoon chopped shallots 1 tablespoon chopped garlic 2 tablespoon chopped krachai 1 tablespoon shrimp paste 1 teaspoon salt 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. |
