5 each dried chilies
3 tbsp chopped shallots
2 tbsp chopped garlic
1 tsp chopped galangal
1 tbsp chopped lemon grass
1 tsp chopped kaffir lime rind
1 tsp chopped coriander root
2 tsp salt
1 tsp shrimp paste
Directions
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. Recipe from: The
Elegant Taste of Thailand, by Sisamon Kongpan & Pinyo Srisawat.
Servings: 1 servings
Nam Phrik Kaeng Khua (Kaeng Khua Curry Paste) Recipe brought to you by Recipe Ideas
Categories: Thai
The History of Recipes
Experts have proved the existance of recipes far back into history, certainly as far as ancient Egypt, and potentially, even further back. However, sadly, these old cookbooks were just simple hieroglyphic recipes for preparing food.
In fact, the oldest recipe discovered so far, according to historians are a few stone tablets in Sumerian which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel wonderful. Progressing into The time of the roman empire 25BC a roman called Apicius created a collection of scripts describing recipes enjoyed by the Romans. In his works, Apicius describes how the meals were divided into hors d`oeuvre, entrees and desserts, a style of dining still practiced today. Additionally, he describes how the chefs of Roman times used a good variety of herbs and spices, including some familiar names like bay, mint and asafoetida. For the centuries that followed, the upper classes competed with each other to serve the most extravagent banquests, and because of this cooks and their collection of recipes were greatly in demand. Nevertheless, it wasn`t until the 1800s that cookery and recipe collections reached a high level of popularity. Mrs Beeton in the UK, and Fannie Merritt Farmer in the US, devoted their lives to collecting, verifying, and writing down recipes to allow everyone to enjoy them. By the time we get to the 20th century, cookery books are in high demand, as a result of higher levels of literacy, people having more spare time and having more money. |
We hope you enjoy this Nam Phrik Kaeng Khua (Kaeng Khua Curry Paste) recipe.
