Massaman curry paste (Nam Prik Gaeng Massaman)
| 2 Tab | Dried red Spur chillies |
| 1 | Lemongrass, finely chopped |
| ¼ Tsp | Galangal ginger, finely chopped |
| 1-2 | Shallots, finely chopped |
| 1 slice | Kaffir lime rind, finely chopped |
| 1-2 | Cloves Garlic, chopped |
| 1 | Coriander root, chopped |
| ½ | Cinnamon bark (chopped) |
| 1 Tsp | Roasted coriander seeds |
| ½ Tsp | Roasted cumin seeds |
| ¼ Tsp | Shrimp paste |
| ¼ Tsp | Salt |
| ½ | Nutmeg seed, (chopped) |
- In a stone mortar and pestle pound cinnamon and nutmeg until they are a powder. Add coriander seeds, cumin and peppers and pound thoroughly until they are a fine dust.
- Add lemongrass, galangal, kaffir lime, and coriander root to mortar and pound until there isn’t any obvious sinew.
- Add dried chillies and salt pound unit pieces of chilli cannot be made out from the rest of the matter (again not an easy task, right arm starting to feel it now).
- Add shrimp paste and pound to mix in the paste.
NOTES:
Only use the white bit of the lemon grass. The rest can be used for a kick arse tea
To keep stir fry for a couple of minutes, let cool and put in a container in the fridge. It will keep for a few months