---------- Recipe via Meal-Master (tm) v8.06
 
      Title: Nam Prik Kaeng Matsaman (Massaman Curry Paste)
 Categories: Thai, Condiments
      Yield: 1 Servings
 
      3    Dried chilies
      3 tb Chopped shallots
      2 tb Chopped garlic
      1 ts Chopped galangal
  1 1/4 tb Chopped lemon grass
      2    Cloves
      1 tb Coriander seeds
      1 ts Cumin seeds
      5    Peppercorns
      1 ts Shrimp paste
      1 ts 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 3-4 months.
  
  This recipe from: The Elegant Taste of Thailand, by Sisamon Kongpan & Pinyo
  Srisawat.
  
  Recipe By     :
 
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