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.
