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Nam prik kaeng matsaman (massaman curry paste)
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Asian, Curries, Ethnic, Thai |
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Ingredients:
| 3
| each | Dried chilies | | 2
| tbsp | Chopped garlic | | 1 1/4
| tbsp | Chopped lemon grass | | 1
| tbsp | Coriander seeds | | 5
| each | Peppercorns | | 1
| tbsp | Salt |
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Procedures:
| 1 | Soak dried chilies in hot water for 15 minutes and deseed. | | 2 | 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). | | 3 | Into a blender, put the rest of the ingredients except the shrimp paste and blend to mix well. | | 4 | Add the shallot-garlic-galangal-lemon grass-clove-coriander seed-cumin seed mixture and the shrimp paste and blend again to obtain ?cup of a fine-textured paste. | | 5 | This can be stored in a glass jar in the refrigerator for about 3-4 months. | | 6 | This recipe |
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