Nam Phrik Kaeng Matsaman (Massaman Curry Paste)


3 dried chilies
45 ml (3 tbsp) chopped shallots
30 ml (2 tbsp) chopped garlic
5 ml (1 tsp) chopped galangal
13 ml (1 1/4 tbsp) chopped lemon grass
2 cloves
15 ml (1 tbsp) coriander seeds
5 ml (1 tsp) cumin seeds
5 pepper corns
5 ml (1 tsp) shrimp paste
5 ml (1 tsp) salt

Method :

Soak chiles in hot water for 15 minutes and de-seed.
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.
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.