Masaman Curry Paste Recipe
Yield: 1 ServingRecipe by luhu.jp
Ingredients:
6 each: Dried red chilies,
5 each: Garlic cloves, unpeeled
3 medium: Shallots, unpeeled
1 1/2 tsp: Coriander seeds,
1/2 tsp: Mace,
1/8 tsp: Fennel seeds,
6 each: Peppercorns, whole
1 tsp: Galanga, fresh*
1 each: Lemon grass stem -=OR=-,
1 tsp: Lemon grass, dried
Directions:
Preheat the broiler. Cut the chili peppers into small pieces & soak
them in a cup of cold water for 15 minutes. Remove the seeds &
discard them. Put the garlic & shallots on a flat baking sheet &
broil for 5 minutes. Allow the garlic & shallots to cool, then peel &
set aside.
In a dry skillet, toast the coriander seeds, mace, fennel seeds &
peppercorns over a low flame for 5 minutes. Set aside.
In the same skillet, toast the galanga, lemn grass & chili peppers
for 5 minutes or until the mixture starts to turn brown. Put all the
ingredients into a mortar or a food processor & blend until a thick
paste has formed. Add drops of cold water if the mixture is too
thick. Store in a tightly covered container in the refrigerator.
* Fresh galanga needs to be broken up into small pieces.
Makes 1/2 cup.
Pojanee Vatanapans "Thai Cookbook"
Source from luhu.jp
them in a cup of cold water for 15 minutes. Remove the seeds &
discard them. Put the garlic & shallots on a flat baking sheet &
broil for 5 minutes. Allow the garlic & shallots to cool, then peel &
set aside.
In a dry skillet, toast the coriander seeds, mace, fennel seeds &
peppercorns over a low flame for 5 minutes. Set aside.
In the same skillet, toast the galanga, lemn grass & chili peppers
for 5 minutes or until the mixture starts to turn brown. Put all the
ingredients into a mortar or a food processor & blend until a thick
paste has formed. Add drops of cold water if the mixture is too
thick. Store in a tightly covered container in the refrigerator.
* Fresh galanga needs to be broken up into small pieces.
Makes 1/2 cup.
Pojanee Vatanapans "Thai Cookbook"
Source from luhu.jp
Tags
Spice mix