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Nam Phrik Kaeng Som (Sour Soup Curry Paste)

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      Title: NAM PHRIK KAENG SOM (SOUR SOUP CURRY PASTE)
 Categories: Thai, Soups, Curry
      Yield: 1 Servings
 
      7 ea Dried chilies
      1 tb Chopped garlic
      1 tb 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 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.
 
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