Nam Phrik Kaeng Matsaman (Massaman Curry Paste)

Recipe Ingredients

3		Dried chilies
3 tablespoons	45ml	Chopped shallots
2 tablespoons	30ml	Chopped garlic
1 teaspoon	5ml	Chopped galangal
1 1/4 tablespoons	18ml	Chopped lemon grass
2		Cloves
1 tablespoon	15ml	Coriander seeds
1 teaspoon	5ml	Cumin seeds
5		Pepper corns
1 teaspoon	5ml	Shrimp paste
1 teaspoon	5ml	Salt

Recipe Instructions

Soak chiles in hot water for 15 minutes and de-seed.

1. 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.

2. 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.

3. This can be stored in a glass jar in the refrigerator for about 3-4 months.

Source:
Vegetarian Gourmet

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