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Recipe by: acelie
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See below ingredients and instructions of the recipe
7 ea Dried chilies
3 tb Chopped shallots
1 tb Chopped garlic
2 tb Chopped krachai
1 tb Shrimp paste
1 ts Salt
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 1/2 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.
Celebrity chef with 3 stars at the Michelin Guide, with worldwide restaurants!
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