Recipe - Nam Phrik Kaeng Som (Sour Soup Curry Paste)

7 Dried chilies
1 tablespoon Chopped garlic
1 tablespoon 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 mixed
well. Then, add the shrimp paste and blend once more to obtain about 1/2
cup of a finetextured paste.
This can be stored in a glass jar in the refrigerator for 34 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