Nam Phrik Kaeng Som (Sour Soup Curry Paste) E

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Title: NAM PHRIK KAENG SOM (SOUR SOUP CURRY PASTE) E
Categories: Thai, Soups, Curry
Yield: 1 servings

7 ea Dried chilies
3 tb Chopped shallots
1 tb Chopped garlic
2 tb Chopped krachai
1 tb Shrimp paste
1 ts 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.

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