| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Thai |
Thai, Soups, Curry |
1 |
Servings |
INGREDIENTS
| 7 |
|
Dried chilies |
| 1 |
tb |
Chopped garlic |
| 1 |
tb |
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
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