Nam Phrik Kaeng Khua (Kaeng Khua Curry Paste)
Yield
1 servingsPrep
30 minCook
?Ready
30 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5 | each |
hot chili peppers
dried |
*
|
| 2 | tablespoons |
garlic
chopped |
|
| 1 | tablespoon |
lemongrass
chopped |
|
| 1 | teaspoon |
coriander root
chopped |
*
|
| 1 | teaspoon |
shrimp paste
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5 | each |
hot chili peppers
dried |
*
|
| 3E+1 | ml |
garlic
chopped |
|
| 15 | ml |
lemongrass
chopped |
|
| 5 | ml |
coriander root
chopped |
*
|
| 5 | ml |
shrimp paste
|
*
|
Directions
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 ¾ cup of a fine-textured paste.
This can be stored in a glass jar in the refrigerator for about 3 to 4 months.
