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Kaeng Khua Curry Paste

5 ea 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.


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