Nam Phrik Kaeng Som (Sour Soup Curry Paste) Recipe

Step 1

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.

Step 2

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.

Things You'll Need

  • 7 Dried chilies
  • 3tb Chopped shallots
  • 1tb Chopped garlic
  • 2tb Chopped krachai
  • 1tb Shrimp paste
  • 1ts Salt

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