Thai Sour Soup Paste CurryFrom watson2167 7 years ago
How to make it
- Soak dried chilies in hot water for 15 minutes and deseed. Into a blender, put all ingredients except the shrimp paste and blend until mixed well.
- Then, add the shrimp paste and blend once more to obtain about 1/2 cup of a fine-textured paste.
- This can be stored in a glass jar in the refrigerator for 3-4 months.
- (Note: Krachai is related to ginger and galangal, and usually used in fish dishes to give a better taste and take away fish smell)