Nam Prik Kaeng Matsaman (Massaman Curry Paste)
Grrrrrgh!
Course : Mixes
From: HungryMonster.com
Serves: 1
 

Ingredients:

3 medium dried chilies
3 tablespoons chopped shallots
2 tablespoons garlic
1 teaspoon chopped galangal
1 1/4 tablespoons chopped lemon grass
2 whole cloves
1 tablespoon coriander seeds
1 teaspoon cumin seeds
5 pieces peppercorns
1 teaspoon shrimp paste
1 teaspoon salt
 

Preparation:

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 and Pinyo Srisawat.