Ingredient
1 tablespoon kratiem (garlic) chopped
1 tablespoon prik ki nu daeng ( red birdseye chilis), chopped
1 tablespoon kapi (fermented shrimp paste)
3 tablespoons of nam pla (fish sauce)
3 tablespoons of nam makrut (kaffir lime juice)
1 tablespoon sugar
2 tablespoon of makheua phuang
Preparation
In a wok, lightly fry the shrimp paste until aromatic.
Crush all the ingredients in a mortar and pestle or food processor, except the makheua phuang which is coarsely chopped and added to the paste after mixing it.
Serve with vegetable cruditees, or other dishes.
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