Name: Nam Phrik Kaeng Som (Sour Soup Curry Paste)
Ingredients: 7 Dried chilies; 3 tb Chopped shallots; 1 tb Chopped garlic; 2 tb Chopped krachai; 1 tb Shrimp paste; 1 ts Salt

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CATEGORY	CUISINE	TAG	YIELD
	Thai	Thai, Soups, Curry	1	Servings

INGREDIENTS

7		Dried chilies
3	tb	Chopped shallots
1	tb	Chopped garlic
2	tb	Chopped krachai
1	tb	Shrimp paste
1	ts	Salt

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

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