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NAM PRIK KAENG MATSAMAN (MASSAMAN CURRY PASTE) ETT

Category:    Thai, Curry, Spicy
Yield:1 servings
 
      3    Dried chilies                       1 tb Coriander seeds
      3 tb Chopped shallots                    1 ts Cumin seeds
      2 tb Chopped garlic                      5    Peppercorns
      1 ts Chopped galangal                    1 ts Shrimp paste
  1 1/4 tb Chopped lemon grass                 1 ts Salt
      2    Cloves                         
 
  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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