This paste is use for Massaman Curry. It's a very tasty dish but high calories because of the coconut milk and roasted peanuts but don't worry if you don't eat it too often you won't have any problems.
Ingredients:
10 large dried red spur chilies
10 cloves garlic
8 shallots
1 tablespoon lemon grass
1 tablespoon galangal
½ tablespoon white pepper
½ tablespoon ground cumin
½ tablespoon coriander seeds
½ tablespoon ground cloves
1 tablespoon shrimp paste
½ teaspoon salt
Instructions:
1. Wash lemon grass and galangal, drain and dried pat. Then thinly slice and set aside.
2. Soak chilies in warm water until softened. Drain and discard water and seeds.
3. Separately roast ground cumin, coriander seeds and ground cloves in a pan over low heat for 2 minutes for each item. Stir well and be careful not let it burns. Remove from the heat and set aside.
4. Heat a pan over low heat then add garlic and shallots stir them well until they are cooked. Remove from the heat and set aside.
5. Pound soaked chilies and salt together well. Then add lemon grass and galangal continue pounding until it’s the smooth paste.
