Recipe - Nam Prik Kaeng Matsaman (Massaman Curry Paste

3 Dried chilies
3 tablespoon Chopped shallots
2 tablespoon Chopped garlic
1 teaspoon Chopped galangal
1 One fourth tablespoon Chopped lemon grass
2 Cloves
1 tablespoon Coriander seeds
1 teaspoon Cumin seeds
5 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
shallotgarlicgalangallemon grassclovecoriander seedcumin seed mixture
and the shrimp paste and blend again to obtain One half cup of a finetextured
paste. This can be stored in a glass jar in the refrigerator for about 34
months. This recipe from: The Elegant Taste of Thailand, by Sisamon Kongpan
& Pinyo Srisawat.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini