Masaman Curry Paste(Nam Prik Kaeng Masaman)

* Exported from MasterCook *

Masaman Curry Paste (Nam Prik Kaeng Masaman)

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Thai Condiment
Ceideburg 2

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
10 Dried red chilies
1 teaspoon Cumin seeds
1 tablespoon Coriander seeds
2 ct 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.

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