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NAM PHRIK KAENG KHUA (KAENG KHUA CURRY PASTE) ETT

Category:    Thai, Curry, Spicy
Yield:1 servings
 
      5    Dried chilies                       1 ts Chopped kaffir lime rind
      3 tb Chopped shallots                    1 ts Chopped coriander root
      2 tb Chopped garlic                      2 ts Salt
      1 ts Chopped galangal                    1 ts Shrimp paste
      1 tb Chopped lemon grass            
 
  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.

 

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