Nam Phrik Kaeng Khua (Kaeng Khua Curry Paste) Recipe

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Nam Phrik Kaeng Khua (Kaeng Khua Curry Paste) Ingredients

5 each dried chilies
3 tbsp chopped shallots
2 tbsp chopped garlic
1 tsp chopped galangal
1 tbsp chopped lemon grass
1 tsp chopped kaffir lime rind
1 tsp chopped coriander root
2 tsp salt
1 tsp shrimp paste

A Recipe for
Nam Phrik Kaeng Khua (Kaeng Khua Curry Paste)

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I don't cry over spilt milk, but a fallen scoop of ice cream is enough to ruin my whole day.
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This Nam Phrik Kaeng Khua (Kaeng Khua Curry Paste) recipe is one of many in our Asian Category.

Food Tip
Keep the hot foods hot and the cold foods cold. Use chafing dishes or other heated servers which keep already hot foods at a temperature of at least 140F. Do not leave high-risk foods out for longer than 2 hours. Make sure to stir the food frequently if the heating source does not cover the entire bottom of the dish. Cold foods should be set on ice. Never mix fresh food with foods that have already been out for serving.

This Recipe for Nam Phrik Kaeng Khua (Kaeng Khua Curry Paste) is one of thousands in the Recipes-to-go Asian Cookbook.

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Chinese Proverb

Nam Phrik Kaeng Khua (Kaeng Khua Curry Paste) Recipe
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Food Tip
If raisins are dried out or sugary, put them in a heat-proof container and cover them with boiling water. Let them stand for approximately 5 minutes, drain and pat dry. This process will plump up the raisins.

This is a recipe for Nam Phrik Kaeng Khua (Kaeng Khua Curry Paste) from the recipe cookbook of Recipes-to-go (Asian)

Herb Tip
Using Cilantro:
Also known as fresh coriander or Chinese parsley, cilantro is used to flavor dishes ranging from Asian to Indian to Mexican. Use sparingly, though, as too much cilantro will give your food a harsh, soapy flavor.

Nam Phrik Kaeng Khua (Kaeng Khua Curry Paste) recipe - a tasty recipe for you to add to your collection!
If only it was as easy to banish hunger by rubbing the belly as it is to masturbate.
Diogenes the Cynic

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I don't cry over spilt milk, but a fallen scoop of ice cream is enough to ruin my whole day.
Terri Guillemets

It's difficult to think anything but pleasant thoughts while eating a homegrown tomato.
Lewis Grizzard

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To the old saying that man built the house but woman made of it a "home" might be added the modern supplement that woman accepted cooking as a chore but man has made of it a recreation.
Emily Post

Nam Phrik Kaeng Khua (Kaeng Khua Curry Paste)

It's so beautifully arranged on the plate - you know someone's fingers have been all over it.
Julia Childs

Nam Phrik Kaeng Khua (Kaeng Khua Curry Paste) Directions

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.

Serves: 1

Nam Phrik Kaeng Khua (Kaeng Khua Curry Paste) Recipe brought to you by Recipes To-Go

Nam Phrik Kaeng Khua (Kaeng Khua Curry Paste) Recipe from the Recipes-To-go.com Asian Recipe Cookbook

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