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.