Nam Phrik Kaeng Matsaman (Massaman Curry Paste) 3 dried chilies 3 tablespoon chopped shallots 2 tablespoon chopped garlic 1 teaspoon chopped galangal 1 1/4 tablespoon chopped lemon grass 2 cloves 1 tablespoon coriander seeds 1 teaspoon cumin seeds 5 pepper corns 1 teaspoon shrimp paste 1 teaspoon salt Soak chiles in hot water for 15 minutes and de-seed. 1. 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. 2. 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 1/2 cup of a fine-textured paste. 3. This can be stored in a glass jar in the refrigerator for about 3-4 months. Yield: 1