Thailand - Thai Masaman Curry Paste

Thai Masaman Curry Paste

Ingredients

-       3 ea Dried chilies

-       3 tb Chopped shallots

-       2 tb Chopped garlic

-       1 t Chopped galangal

-       1 1/4 tb Chopped lemon grass

-       2 ea Cloves

-       1 tb Coriander seeds

-       1 t Cumin seeds

-       5 ea Peppercorns

-       1 t Shrimp paste

-       1 t 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.