- Exported from MasterCook
Masaman Curry Paste (Nam Prik Kaeng Masaman)
1 Preparation Time :
Categories : Thai Condiment
Amount Measure Ingredient -- Preparation Method -- -- --
10 Dried red chilies
1 teaspoon Cumin seeds
1 tablespoon Coriander seeds
2 ct cardamom pods
6 tablespoons Chopped garlic
4 tablespoons Chopped shallots
1 tablespoon Oil
2 tablespoons Chopped lemon grass
1 teaspoon Chopped galangal
1 teaspoon Chopped bergamot skin
1 teaspoon Chopped coriander root
1 teaspoon Shrimp paste -- grilled
1 cup Palm sugar
1 tablespoon Salt
4 tablespoons Tamarind juice
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
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 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
1987 Posted by Stephen Ceideburg April
18 1990. - - - - - - - - - - - - - - - - - -