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Nam phrik kaeng som (sour soup curry paste)
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| Categories: |
Asian, Curries, Ethnic, Soups & Stews, Thai |
| Yield: |
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Ingredients:
| 7
| | Dried chilies | | 3
| tbsp | Chopped shallots | | 1
| tbsp | Chopped garlic | | 2
| tbsp | Chopped krachai | | 1
| tbsp | Shrimp paste | | 1
| tsp | Salt |
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Procedures:
| 1 | Soak dried chilies in hot water for 15 minutes and deseed. | | 2 | Into a blender, put all ingredients except the shrimp paste and blend until mixed well. | | 3 | Then, add the shrimp paste and blend once more to obtain about ?cup of a fine-textured paste. | | 4 | This can be stored in a glass jar in the refrigerator for 3-4 months. | | 5 | (note: krachai is related to ginger and galangal, and usually used in fish dishes). | | 6 | Recipe |
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