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| RECIPE FOR NAM PRIK KAENG MATSAMAN (MASSAMAN CURRY PASTE) ETT |
Title: Nam Prik Kaeng Matsaman (massaman Curry Paste) Ett
Category: Thai Curry Spices
Serves: 1
Ingredients:
| 3.00 | | Dried chilies | | 3.00 | tb | Chopped shallots | | 2.00 | tb | Chopped garlic | | 1.00 | ts | Chopped galangal | | 1.25 | tb | Chopped lemon grass | | 2.00 | | Cloves | | 1.00 | tb | Coriander seeds | | 1.00 | ts | Cumin seeds | | 5.00 | | Peppercorns | | 1.00 | ts | Shrimp paste | | 1.00 | ts | Salt |
Instructions:
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.
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