Thai Masaman Curry Paste
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From The Elegant Taste of Thailand by Sisamon Kongpan and Pinyo Srisawat.
INGREDIENTS
3 dried chilies
3 tablespoons chopped shallots
2 tablespoons chopped garlic
1 tablespoon chopped Galangal
1-1/4 tablespoons chopped lemongrass
2 cloves
1 tablespoon coriander seeds
1 teaspoon cumin seeds
5 whole peppercorns
1 teaspoon Shrimp Paste
1 teaspoon saltSoak dried chilies in hot water for 15 minutes and remove seeds.
In a wok over low heat, put the shallots, garlic, Galangal, lemongrass, cloves, coriander seeds, and cumin seeds; dry-fry for about 5 minutes. Then grind into a powder, with mortar and pestle or a grinder.
In a blender, add the remaining ingredients, except shrimp paste, and blend to mix well. Add the ground powder mixture and the shrimp paste and blend again to obtain 1/2 cup of a fine-textured paste.
This can be prepared and stored in a glass jar in the refrigerator for about 3 to 4 months.