NAM PRIK KAENG MATSAMAN (MASSAMAN CURRY PASTE

      Title: NAM PRIK KAENG MATSAMAN (MASSAMAN CURRY PASTE
  Categories: Thai, Curry
       Yield: 1 Servings
  
       3 ea Dried chilies
       2 tb Chopped garlic
   1 1/4 tb Chopped lemon grass
       1 tb Coriander seeds
       5 ea Peppercorns
       1 ts Salt
  
   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.

[ add our full cookbook to your website ] [ Search The Cookbook ]