Nam Ya Curry Paste is a traditional Thai recipe for a classic aromatic curry paste containing fingerroot that is typically used for more lightly-spiced fish-based dishes. The full recipe is presented here and I hope you enjoy this classic Thai version of: Nam Ya Curry Paste.
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Ingredients:
5 large, dried, red chillies
80g krachai (fingerroot), finely chopped
10g fresh galangal root, peeled and sliced thinly
30g lemongrass, peeled and finely chopped
30g red shallots, peeled
30g Thai garlic (or 10g garlic), peeled and chopped
1/2 tsp salt
Method:
Soak the chillies in water until softened then chop. Then place in a mortar and pound with the other ingredients until the mixture has reduced to a thick, rich paste.
This will keep in the refrigerator for up to a week,
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