MASSAMAN CURRY PASTE Ingredients Makes 1 ½ cups 3 oz dried red chilies 2 cardamom pods 1 ½ teasp whole cumin seed 1 ½ Tablesp whole coriander seed 1 ½ teasp shrimp paste ¼ teasp whole black peppercorns 2 whole cloves ¼ teasp ground cinnamon 1 large stalk lemon grass - tough outer leaves removed and finely sliced 1 tblesp finely chopped ginger or galanga ¼ cup chopped garlic 1/3 cup chopped shallots Technique Take the stems and seeds out of the chilies, cut them into 1" pieces and put into a bowl and cover with water. Then combine cardamom, cumin, and coriander in skillet. Dry roast spices for 3-5 minutes, until toasty and aromatic. Shake pan often to prevent burning. Put in another bowl and let cool. Combine peppercorns, cloves, cinnamon and roasted spices in a mortar and pestle and grind to a powder. Then transfer to a food processor. Take the chilies out of the water, but save water for use later. Put lemon grass and ginger in mortar and break down the fibers. Then put in food processor along with rest of ingredients Process the ingredients until you have a moist paste consistency. You might have to scrape sides and add a little soaking liquid to finish paste. This paste can be stored in an airtight container for up to one month or you can freeze.