Feed Me That logoWhere dinner gets done
previousnext


Title: Nam Phrik Kaeng Khua (Kaeng Khua Curry Paste)
Categories: Thai Curry
Yield: 1 Servings

5 Dried chilies
2tbChopped garlic
1tbChopped lemon grass
1tsChopped coriander root
1tsShrimp 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 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.

previousnext