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	Advertisements

Preparation
 
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.

 

 
Servings: 1

 

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