Shrimp Paste and Coconut Milk Dip

Kapi Kua • Shrimp Paste and Coconut Milk Dip

2 dried chilies, cut and soaked

5 shallots

5 stems lemongrass, finely sliced

3 slices galangal

3 tablespoons minced krachai

3 tablespoons shrimp paste, roasted

1 cup (150 g) coarsely chopped smoked fish

4 cups (1 liter) coconut milk

1 tablespoon palm sugar

2 tablespoons fish sauce

5 red chilies

Pound dried chilies, shallots, lemongrass, galangal, krachai and shrimp paste with half the smoked fish until well mixed. Heat coconut milk and simmer until oil comes to the surface and the quantity has reduced.

Add the paste and continue cooking until fragrant. Add sugar, the rest of the fish, fish sauce and chilies and simmer until thick. Serve with grilled shrimp or fluffy crisp fish flakes in a pan and cook over low heat, stirring frequently, until the sauce has thickened and reduced. Cool to room temperature and garnish with cilantro leaves when serving.