Soak dried chilies in hot water for 15 minutes and deseed. 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 3/4 cup of a fine-textured paste. This can be stored in a glass jar in the refrigerator for about 3-4 months. Recipe from: The Elegant Taste of Thailand, by Sisamon Kongpan & Pinyo Srisawat.
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|Serving Size: 1 Serving (280g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 13 (8%)|
|Amt Per Serving||% DV|
|Total Fat 1.5g||2 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 0.2g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 0mg||0 %|
|Sodium 31.3mg||1 %|
|Potassium 1026.3mg||27 %|
|Total Carbohydrate 36.8g||11 %|
|Dietary Fiber 6.8g||27 %|
|Sugars, other 30g|
|Protein 7.1g||10 %|
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Calories per serving: 161
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