Nam Prik Kaeng Matsaman (Massaman Curry Paste

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Nam Prik Kaeng Matsaman (Massaman Curry Paste Ingredients

3 Dried chilies	1 tb Coriander seeds
3 tb Chopped shallots	1 ts Cumin seeds
2 tb Chopped garlic	5 Peppercorns
1 ts Chopped galangal	1 ts Shrimp paste
1 1/4 tb Chopped lemon grass	1 ts Salt
2 Cloves

Instructions for Nam Prik Kaeng Matsaman (Massaman Curry Paste

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. From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini

Main Ingredient: ShrimpCuisine: Thai