Sour Soup Curry Paste
(Nam Phrik Kaeng Som)
- 7 dried chilies, soaked in hot
water for 15 minutes and deseeded
- 3 Tbs. chopped shallots
- 1 Tbs. chopped garlic
- 2 Tbs. chopped krachai
- 1 Tbs. shrimp paste
- 1 tsp. salt
- 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 ½ cup of a fine-textured paste.
- This can be stored in a glass jar in
the refrigerator for about 3-4 months.