Nam phrik kaeng som (sour soup curry paste)

1 servings

Ingredients

Quantity Ingredient
7 Dried chilies
3 tablespoons Chopped shallots
1 tablespoon Chopped garlic
2 tablespoons Chopped krachai
1 tablespoon Shrimp paste
1 teaspoon Salt

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 mixed well. Then, add the shrimp paste and blend once more to obtain about ½ 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.

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