Kaeng Som curry paste recipe step by step
- Dried big Chili 300 g
- Shallot, peeled and sliced 100 g
- Shrimp paste 100 g
- pinch of salt
- Soak dried chili in water for minutes and squeezedry.
- Sliced and desced the chili.
- Put in mortar or blender, grind the chili with shrimp paste and salt.
- Add the shallots and grind until finely blended.