Kaeng Khua Curry Paste
(Nam Phrik Kaeng Khua)

  • 5 dried chilies, soaked in hot water for 15 minutes and deseeded
  • 3 Tbs. chopped shallots
  • 2 Tbs. chopped garlic
  • 1 tsp. chopped galangal
  • 1 tsp. coriander root
  • 1 Tbs. chopped lemongrass
  • 1 tsp. chopped kaffir lime rind
  • 1 tsp. shrimp paste
  • 2 tsp. salt
  • Into a blender or use a mortar and a pestle, put all ingredients except the shrimp paste and blend well. Then, add the shrimp paste and blend once more to obtain about cup of a fine-textured paste.
  • This can be stored in a glass jar in the refrigerator for about 3-4 months.

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