Nam Phrik Kaeng Som (Sour Soup Curry Paste) Ingredients
7 each dried chilies
1 tbsp chopped garlic
1 tbsp shrimp paste
Nam Phrik Kaeng Som (Sour Soup 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
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.
Serves: 1
We hope you like this Nam Phrik Kaeng Som (Sour Soup Curry Paste) Recipe
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