Nam Prik Kaeng Matsaman (massaman Curry Paste) Ett
Ingredients:
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
Method:
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.