Nam prik kaeng matsaman (massaman curry paste)

1 servings

Ingredients

Quantity Ingredient
3 Dried chilies
3 tablespoons Chopped shallots
2 tablespoons Chopped garlic
1 teaspoon Chopped galangal
1¼ tablespoon Chopped lemon grass
2 Cloves
1 tablespoon Coriander seeds
1 teaspoon Cumin seeds
5 Peppercorns
1 teaspoon Shrimp paste
1 teaspoon Salt

Directions

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 ½ 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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