Masaman Curry Paste (Nam Prik Kaeng Masaman) Recipe - Cooking Index
Masaman Curry Paste (Nam Prik Kaeng Masaman) Recipe - Cooking Index
| 10 | Dried red chilies | |
| 1 teaspoon | Cumin seeds | |
| 1 tablespoon | Coriander seeds | |
| 2 | Cardamom pods | |
| 3 | Cloves | |
| 6 tablespoons | Chopped garlic | |
| 4 tablespoons | Chopped shallots | |
| 1 tablespoon | Oil | |
| 10 | Peppercorns | |
| 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 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:
"Thai Cooking From the Siam Cuisine Restaurant"
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