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Nam prik kaeng matsaman (massaman curry paste

Yield: 1 Servings

Ingredients:

• 3 ea Dried chilies
• 3 tb Chopped shallots
• 2 tb Chopped garlic
• 1 ts Chopped galangal
• 1 1/4 tb Chopped lemon grass
• 2 ea Cloves
• 1 tb Coriander seeds
• 1 ts Cumin seeds
• 5 ea Peppercorns
• 1 ts Shrimp paste
• 1 ts Salt

Instructions:

Soak dried chilies in hot water for 15 minutes and deseed. In a wok over low heat put the shallots garlic galangal lemon grass cloves coriander seeds cumin seeds and dry fry for about 5 minutes then grind into a powder (with mortar and pestle). Into a blender put the rest of the ingredients except the shrimp paste and blend to mix well. Add the shallot-garlic-galangal-lemon grass-clove-coriander seed-cumin seed mixture and the shrimp paste and blend again to obtain 1/2 cup of a fine-textured paste. This can be stored in a glass jar in the refrigerator for about 3-4 months. This recipe from: The Elegant Taste of Thailand by Sisamon Kongpan & Pinyo Srisawat.

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