Title: NAM PHRIK KAENG KHUA (KAENG KHUA CURRY PASTE) ETT
Categories: Thai, Curry
Yield: 1 servings
5 ea Dried chilies
3 T Chopped shallots
2 T Chopped garlic
1 t Chopped galangal
1 T Chopped lemon grass
1 t Chopped kaffir lime rind
1 t Chopped coriander root
2 t Salt
1 t Shrimp paste
Soak dried chilies in hot water for 15 minutes and deseed. Into
a blender, put all ingredients except the shrimp paste and blend
until well mixed. Then add the shrimp paste and blend once more to
obtain about 3/4 cup of a fine-textured paste.
This can be stored in a glass jar in the refrigerator for about
3-4 months.
Recipe from: The Elegant Taste of Thailand, by Sisamon Kongpan &
Pinyo Srisawat.
