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  1. -- Recipe via Meal-Master (tm) v8.02

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

  3. Categories: Thai, Curry

  4. Yield: 1 servings

  5. 3 ea Dried chilies

  6. 3 T Chopped shallots

  7. 2 T Chopped garlic

  8. 1 t Chopped galangal

  9. 1 1/4 T Chopped lemon grass

  10. 2 ea Cloves

  11. 1 T Coriander seeds

  12. 1 t Cumin seeds

  13. 5 ea Peppercorns

  14. 1 t Shrimp paste

  15. 1 t Salt

  16. Soak dried chilies in hot water for 15 minutes and deseed. In a

  17. wok over low heat put the shallots, garlic, galangal, lemon grass,

  18. cloves, coriander seeds, cumin seeds and dry fry for about 5

  19. minutes, then grind into a powder (with mortar and pestle).

  20. Into a blender, put the rest of the ingredients except the shrimp

  21. paste and blend to mix well. Add the shallot-garlic-galangal-lemon

  22. grass-clove-coriander seed-cumin seed mixture and the shrimp paste

  23. and blend again to obtain 1/2 cup of a fine-textured paste.

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

  25. This recipe from: The Elegant Taste of Thailand, by Sisamon

  26. Kongpan & Pinyo Srisawat. --

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