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Title: Sour Curry Paste (Nam Prik Kaeng Som)
Categories: Thai, Condiment, Ceideburg 2
Yield: 1 batch
10 Dried chilies
5 Shallots, chopped
1 tb Shrimp paste
1 tb Salt
Coarsely chop the chilies and soak in water for 10 minutes. Drain.
Pound all the ingredients together to produce a fine paste which goes
well with fish and vegetables.
From "Discover Thai Cooking" by Chaslin, Canungmai and Tettoni, Times
Editions, Singapore. 1987
Posted by Stephen Ceideburg April 18 1990.
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