Nam phrik kaeng som (sour soup curry paste) ett
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Recipe by: zohreh
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Main Ingredients:
See below ingredients and instructions of the recipe
Cooking Preparation of the Recipe:
7 Dried chilies 2 tb Chopped krachai
3 tb Chopped shallots 1 tb Shrimp paste
1 tb Chopped garlic 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 and Pinyo Srisawat.
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