Masaman Curry Paste (nam Prik Kaeng Masaman) Recipe
Yield: 1 BatchRecipe by luhu.jp
Ingredients:
10: Dried red chilies,
1 tsp: Cumin seeds,
1 tbsp: Coriander seeds,
2 carton: Pods,
3 Cloves: ,
6 tbsp: Chopped garlic,
4 tbsp: Chopped shallots,
1 tbsp: Oil,
10: Peppercorns,
2 tbsp: Chopped lemon grass,
1 tsp: Chopped galangal,
1 tsp: Chopped bergamot skin,
1 tsp: Chopped coriander root,
1 tsp: Shrimp paste, grilled
1 cup: Palm sugar,
1 tbsp: Salt,
4 tbsp: Tamarind juice,
Directions:
Coarsely chop the chilies and soak in water for 10 minutes. Drain.
Dry-fry the cumin and coriander seeds, cardamom pods and cloves over
medium heat for 1 to 2 minutes until they are aromatic and slightly
browned.
Saute the chilies, garlic and shallots in the oil until lightly
browned.
Pound in the following order: a) garlic, shallots and chilies b)
coriander, cardamom pods, cumin, cloves and peppercorns c) lemon
grass, galangal, bergamot, coriander roots.
Place the shrimp paste on a piece of foil and cook it over a flame or
burner for 1 to 2 minutes, or in a hot oven (425F) until the outside
is slightly burnt. Mix the shrimp paste with all the above
ingredients plus the sugar, salt and tamarind juice to form a fine
paste.
From "Discover Thai Cooking" by Chaslin, Canungmai and Tettoni, Times
Editions, Singapore. 1987
Posted by Stephen Ceideburg April 18 1990.
Source from luhu.jp
Dry-fry the cumin and coriander seeds, cardamom pods and cloves over
medium heat for 1 to 2 minutes until they are aromatic and slightly
browned.
Saute the chilies, garlic and shallots in the oil until lightly
browned.
Pound in the following order: a) garlic, shallots and chilies b)
coriander, cardamom pods, cumin, cloves and peppercorns c) lemon
grass, galangal, bergamot, coriander roots.
Place the shrimp paste on a piece of foil and cook it over a flame or
burner for 1 to 2 minutes, or in a hot oven (425F) until the outside
is slightly burnt. Mix the shrimp paste with all the above
ingredients plus the sugar, salt and tamarind juice to form a fine
paste.
From "Discover Thai Cooking" by Chaslin, Canungmai and Tettoni, Times
Editions, Singapore. 1987
Posted by Stephen Ceideburg April 18 1990.
Source from luhu.jp