Nam Prik Kaeng Matsaman (massaman Curry Paste Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
3 each: Dried chilies,
3 tbsp: Chopped shallots,
2 tbsp: Chopped garlic,
1 tsp: Chopped galangal,
1 1/4 tbsp: Chopped lemon grass,
2 each: Cloves,
1 tbsp: Coriander seeds,
1 tsp: Cumin seeds,
5 each: Peppercorns,
1 tsp: Shrimp paste,
1 tsp: Salt,
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp