Nam Phrik Kaeng Som (Sour Soup Curry Paste)

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Nam Phrik Kaeng Som (Sour Soup Curry Paste) Ingredients

7 Dried chilies	1 tb Shrimp paste
1 tb Chopped garlic

Instructions for Nam Phrik Kaeng Som (Sour Soup Curry Paste)

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. From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini

Main Ingredient: ShrimpCuisine: Thai