KHREUANG KAENG MATSAMAN

Massaman Curry Paste

Makes 250 g (9 oz/1 cup)

2 dried long red chillies, about 13 cm (5 in) long

1 lemon grass stalk, white part only, thinly sliced

2.5 cm (1 in) piece of galangal, finely chopped

5 cloves

10 cm (4 in) piece of cinnamon stick, crushed

10 cardamom seeds

½ teaspoon freshly grated nutmeg

6 garlic cloves, finely chopped

4 Asian shallots, finely chopped

4–5 coriander (cilantro) roots, finely chopped

1 teaspoon shrimp paste

Slit the chillies in half lengthways and discard the seeds. Soak the dried chillies in hot water for 1–2 minutes, or until soft. Drain and roughly chop.

Using a pestle and mortar, pound the chillies, lemon grass, galangal and spices into a paste. Add the garlic, shallots and coriander roots. Pound and mix together. Add the shrimp paste and then pound until the mixture forms a smooth paste. Alternatively, use a food processor or blender to grind or blend the ingredients into a paste. Add cooking oil, as needed, to assist the blending.

Store the paste in an airtight jar for two weeks in the refrigerator or two months in a freezer.