Nam Prik Kaeng Matsaman (Massaman Curry Paste Recipe




Nam Prik Kaeng Matsaman (Massaman Curry Paste Ingredients

3 each dried chilies
3 tbsp chopped shallots
2 tbsp chopped garlic
1 tsp chopped galangal
1 1/4 tbsp chopped lemon grass
2 each cloves
1 tbsp coriander seeds
1 tsp cumin seeds
5 each peppercorns
1 tsp shrimp paste
1 tsp salt

A Recipe for
Nam Prik Kaeng Matsaman (Massaman Curry Paste

 

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Using Cilantro:
Also known as fresh coriander or Chinese parsley, cilantro is used to flavor dishes ranging from Asian to Indian to Mexican. Use sparingly, though, as too much cilantro will give your food a harsh, soapy flavor.



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Nam Prik Kaeng Matsaman (Massaman Curry Paste

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Elsa Schiapirelli






Nam Prik Kaeng Matsaman (Massaman Curry Paste Directions

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.

Serves: 1

 

 

 

 

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