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     Title: Sour Curry Paste (Nam Prik Kaeng Som)
Categories: Thai, Condiment, Ceideburg 2
     Yield: 1 batch

    10    Dried chilies
     5    Shallots, chopped
     1 tb Shrimp paste
     1 tb Salt

 Coarsely chop the chilies and soak in water for 10 minutes.  Drain.
 Pound all the ingredients together to produce a fine paste which goes
 well with fish and vegetables.

 From "Discover Thai Cooking" by Chaslin, Canungmai and Tettoni, Times
 Editions, Singapore.  1987

 Posted by Stephen Ceideburg April 18 1990.

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