Nam phrik kaeng khua (Galangal, lemon grass, lime leaf paste)


5 ea Dried chilies
45 ml (3 Tbsp) Chopped shallots
30 ml (2 Tbsp) Chopped garlic
5 ml (1 tsp) Chopped galangal
15 ml (1 Tbsp) Chopped lemon grass
5 ml (1 tsp) Chopped kaffir lime rind
5 ml (1 tsp) Chopped coriander root
10 ml (2 tsp) Salt
5 ml (1 tsp) 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.