Title: Nam Phrik Kaeng Khua (Kaeng Khua Curry Paste) Ett
Categories: Ethnic Spicy
Yield: 1 Servings

5		Dried chilies
3	tb	Chopped shallots
2	tb	Chopped garlic
1	ts	Chopped galangal
1	tb	Chopped lemon grass
1	ts	Chopped kaffir lime rind
1	ts	Chopped coriander root
2	ts	Salt
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.

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