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.
