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  • Serves: 1 Servings

Nam Phrik Kaeng Khua (Kaeng Khua Curry Paste)

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Category: Thai

 Ingredients List

  • 5 Dried chilies
  • 3 tb Chopped shallots
  • 2 tb Chopped garlic
  • 1 ts Chopped galangal
  • 1 tb Chopped lemon grass
  • 1 ts Chopped kaffir lime rind
  • 1 ts Chopped coriander root
  • 2 ts Salt
  • 1 ts 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 3/4 cup of a
fine-textured paste. This can be stored in a glass jar in the refrigerator
for about 3-4 months. Recipe from: The Elegant Taste of Thailand, by
Sisamon Kongpan & Pinyo Srisawat.

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