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 ½ cup of a fine-textured paste.

This can be stored in a glass jar in the refrigerator for about 3 to 4 months.