Massaman Curry Paste
- 3 each hot chili peppers dried
- 3 tablespoons shallots chopped
- 2 tablespoons garlic chopped
- 1 teaspoon galangal root chopped
- 1 1/4 tablespoons lemongrass chopped
- 2 each cloves
- 1 tablespoon coriander seeds
- 1 teaspoon cumin seeds
- 5 each peppercorns
- 1 teaspoon shrimp paste
- 1 teaspoon 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 to 4 months.
hot chili peppers, shallots, garlic, galangal root, cloves, coriander seeds, cumin seeds, peppercorns, shrimp paste, salt
Taken from recipeland.com/recipe/v/massaman-curry-paste-17807 (may not work)