Title: Nam Prik Kaeng Matsaman (Massaman Curry Paste) Ett
Categories: Ethnic Spicy
Yield: 1 Servings

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

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