| 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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