Nam Prik Kaeng Matsaman (Massaman Curry Paste) Ett

Title: NAM PRIK KAENG MATSAMAN (MASSAMAN CURRY PASTE) ETT

Categories: Thai, Curry

Yield: 1 servings

3 ea Dried chilies

3 T Chopped shallots

2 T Chopped garlic

1 t Chopped galangal

1 1/4 T Chopped lemon grass

2 ea Cloves

1 T Coriander seeds

1 t Cumin seeds

5 ea Peppercorns

1 t Shrimp paste

1 t 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. --