Masaman Curry Paste (Nam Prik Kaeng Masaman)

• 10 each red chili peppers dried
• 1 teaspoon cumin seeds
• 1 tablespoon coriander seeds
• 2 each cardamom pods
• 3 each cloves
• 6 tablespoons garlic chopped
• 4 tablespoons shallots chopped
• 1 tablespoon vegetable oil
• 10 each peppercorns
• 2 tablespoons lemongrass chopped
• 1 teaspoon galangal root chopped
• 1 teaspoon bergamot skin
• 1 teaspoon coriander root chopped
• 1 teaspoon shrimp paste grilled
• 1 cup palm sugar
• 1 tablespoon salt
• 4 tablespoons tamarind juice

1. Coarsely chop the chilies and soak in water for 10 minutes.
2. Drain.
3. Dry-fry the cumin and coriander seeds, cardamom pods and cloves over medium heat for 1 to 2 minutes until they are aromatic and slightly browned.
4. Saute the chilies, garlic and shallots in the oil until lightly browned.
5. Pound in the following order: a) garlic, shallots and chilies b) coriander, cardamom pods, cumin, cloves and peppercorns c) lemon grass, galangal, bergamot, coriander roots.
6. Place the shrimp paste on a piece of foil and cook it over a flame or burner for 1 to 2 minutes, or in a hot oven (425 degrees F) until the outside is slightly burnt.
7. Mix the shrimp paste with all the above ingredients plus the sugar, salt and tamarind juice to form a fine paste.

red chili peppers, cumin seeds, coriander seeds, cardamom pods, cloves, garlic, shallots, vegetable oil, peppercorns, galangal root, bergamot skin, coriander root, shrimp, palm sugar, salt, tamarind juice

Taken from recipeland.com/recipe/v/masaman-curry-paste-nam-prik-ka-36331 (may not work)