Nam Prik Kaeng Masaman (Masaman Curry Paste) 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
Nam Prik Kaeng Masaman (Masaman Curry Paste) 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.
Serves: 1
A Nam Prik Kaeng Masaman (Masaman Curry Paste) Recipe brought to you by Recipes To Go
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