Nam Phrik Kaeng Khua (Kaeng Khua Curry Paste)

Recipe Ingredients

5		Dried chilies
3 tablespoons	45ml	Chopped shallots
2 tablespoons	30ml	Chopped garlic
1 teaspoon	5ml	Chopped galangal
1 tablespoon	15ml	Chopped lemon grass
1 teaspoon	5ml	Chopped kaffir lime rind
1 teaspoon	5ml	Chopped coriander root
2 teaspoons	10ml	Salt
1 teaspoon	5ml	Shrimp paste

Recipe Instructions

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 and Pinyo Srisawat.

Source:
Chile Pepper Magazine 4/98

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