Nam Phrik Kaeng Som (sour Soup Curry Paste)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Thai | Curry, Soups, Thai | 1 | Servings | |
INGREDIENTS
| 7 | Dried chilies | |
| 1 | T | Chopped garlic |
| 1 | T | Shrimp paste |
INSTRUCTIONS
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 Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Coincidence is when God chooses to remain anonymous.”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 355
Calories From Fat: 15
Total Fat: 1.9g
Cholesterol: 0mg
Sodium: 9084.4mg
Potassium: 2465.6mg
Carbohydrates: 85.5g
Fiber: <1g
Sugar: <1g
Protein: 16.3g