Title: Sour Curry Paste/nam Prik Kaeng Som
Categories: Spicy
Yield: 1 Servings

10		Dried chilies
5		Shallots, chopped
1	tb	Shrimp paste
1	tb	Salt

Coarsely chop the chilies and soak in water for 10 minutes. Drain. Pound all the ingredients together to produce a fine paste which goes well with fish and vegetables.

SOURCE: National Cooking Echo 04/18/90 Contributed to the echo by: Stephen Ceideburg Originally from: "Discover Thai Cooking", by Chaslin, Canungmai and Tettoni; Times Edition, Singapore, 1987

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