Nam Prik Kaeng Matsaman – Matsaman Curry Paste
1 Tbsp coriander seeds, roasted
1 tsp cumin seeds, roasted
1/2 tsp grated nutmeg
1/2 tsp ground cinnamon
1/2 tsp ground cloves
4 oz shallot, finely chopped
1 oz garlic, finely chopped
1 stalk lemongrass, (bottom part only), finely sliced
1 Tbsp sliced galangal
1 Tbsp chopped coriander root
1 tsp grated kaffir lime rind (fresh or dried, soaked)
1 tsp ground white pepper
10-15 large dried red chilies, roasted, seeded & chopped
2 Tbsp tamarind paste
1 Tbsp coarse sea salt
1-2 Tbsp Thai shrimp paste (good quality)
Preparation
If using whole dried spices, pulverize in a small electric blender container or a granite mortar and pestle. Then pound together all of the ingredients in a mortar and pestle except the shrimp paste until finely pulverized with no visible chili pieces. Last mash in the shrimp paste with the pestle. Set aside until time to add to your Massaman Curry recipe. Freeze any leftovers in a zip-lock bag.
Cooking With Matsaman Curry
I can’t find matsaman curry paste here in the stores but I can find the ingredients. In fact I can even find a basic yellow curry paste that has almost all of the ingredients and I just add the cumin, nutmeg, and anything else that I don’t see listed on the back of the jar.
It’s complex and well balanced blend of aromas adds depth and interest to any dish. You can play around with the sweetness or hotness according to what vegetables you add.
My favorite matsaman infused culinary delights are:
Matsaman Winter Curry – Nutrient Rich Foods
Classic Matsaman Potato Soup With Coconut Milk and Peanuts