Title: Nam Prik Kaeng Matsaman (Massaman Curry Paste)
Categories: Thai Curry
Yield: 1 Servings
| 3 | | Dried chilies |
| 2 | tb | Chopped garlic |
| 1 1/4 | tb | Chopped lemon grass |
| 1 | tb | Coriander seeds |
| 5 | | Peppercorns |
| 1 | ts | Salt |
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.