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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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