Nam phrik kaeng khua (kaeng khua curry paste)

1 servings

Ingredients

Quantity Ingredient
5 Dried chilies
3 tablespoons Chopped shallots
2 tablespoons Chopped garlic
1 teaspoon Chopped galangal
1 tablespoon Chopped lemon grass
1 teaspoon Chopped kaffir lime rind
1 teaspoon Chopped coriander root
2 teaspoons Salt
1 teaspoon Shrimp paste

Directions

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 ¾ 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.

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