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.
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|Serving Size: 1 Serving (357g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 15 (9%)|
|Amt Per Serving||% DV|
|Total Fat 1.6g||2 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 0mg||0 %|
|Sodium 35.7mg||1 %|
|Potassium 1215.3mg||32 %|
|Total Carbohydrate 38.8g||11 %|
|Dietary Fiber 6.4g||26 %|
|Sugars, other 32.3g|
|Protein 7.7g||11 %|
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Calories per serving: 172
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