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Kaeng Oom chili paste
 
This chili paste is originated in the North. The recipes that use this paste as a main ingredient include Kaeng Oom Kai (curry chicken), Kaeng Oom Kai with winter gourd and Kaeng Oom Nue (curry meat).
     
 

   
 
 Ingredient
             
 
25 g.dried big chilies 
½ sea salt 
10cloves of garlic 
1szechuan pepper (Zanthoxylum limonella Alston) 
tbsp lemongrass (sliced finely) 
tbsp galangal (sliced finely) 
tsp fermented fish (chopped) 
bulbs of shallots (sliced finely)
 
     
     Method  
       
 
  1. Pound chilies and garlic in a mortar until ground. Put lemongrass, galangal and szechuan pepper and pound until mixed well. Put shallots and continue to pound until finely ground. Put fermented fish and pound until mixed well.
  2. Put in a sealable container or plastic bag and keep in a freezer. The paste can be stored for long time.
 
       
    The batch contains 6 Tbsp.  
         
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