Title: Nam Phrik Kaeng Khua (Kaeng Khua Curry Paste)
Categories: Thai Curry
Yield: 1 Servings
| 5 | | Dried chilies |
| 2 | tb | Chopped garlic |
| 1 | tb | Chopped lemon grass |
| 1 | ts | Chopped coriander root |
| 1 | ts | 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.