Recipe - Nam Phrik Kaeng Khua (Kaeng Khua Curry Paste)

5 Dried chilies
3 tablespoon Chopped shallots
2 tablespoon Chopped garlic
1 teaspoon Chopped galangal
1 tablespoon Chopped lemon grass
1 teaspoon Chopped kaffir lime rind
1 teaspoon Chopped coriander root
2 teaspoon Salt
1 teaspoon Shrimp paste

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 Three fourths cup of a
finetextured paste. This can be stored in a glass jar in the refrigerator
for about 34 months. Recipe from: The Elegant Taste of Thailand, by
Sisamon Kongpan & Pinyo Srisawat.

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