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Nam Phrik Kaeng Som (Sour Soup Curry Paste)

  • 1serving

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Source: www.cookingindex.comReport recipe

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Ingredients Jump to Instructions ↓

  1. 7 Dried chilies

  2. 1 tablespoon 15ml Chopped garlic

  3. 1 tablespoon 15ml Shrimp paste

Instructions Jump to Ingredients ↑

  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.

  2. This can be stored in a glass jar in the refrigerator for 3-4 months.

  3. Note: Krachai is related to ginger and galangal, and usually used in fish dishes.

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