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.
