Masaman Curry Paste

Recipe Ingredients

6		Dried red chilies
5		Garlic cloves - unpeeled
3		Shallots - unpeeled (medium)
1 1/2 teaspoons	7.5ml	Coriander seeds
1/2 teaspoon	2.5ml	Mace
1/8 teaspoon	0.6ml	Fennel seeds
6		Peppercorns - whole
1 teaspoon	5ml	Galanga - fresh*
1		Lemon grass stem -=or=-
1 teaspoon	5ml	Lemon grass - dried

Recipe Instructions

Preheat the broiler. Cut the chili peppers into small pieces and soak them in a cup of cold water for 15 minutes. Remove the seeds and discard them. Put the garlic and shallots on a flat baking sheet and broil for 5 minutes. Allow the garlic and shallots to cool, then peel and set aside.

In a dry skillet, toast the coriander seeds, mace, fennel seeds and peppercorns over a low flame for 5 minutes. Set aside.

In the same skillet, toast the galanga, lemon grass and chili peppers for 5 minutes or until the mixture starts to turn brown. Put all the ingredients into a mortar or a food processor and blend until a thick paste has formed. Add drops of cold water if the mixture is too thick. Store in a tightly covered container in the refrigerator.

* Fresh galanga needs to be broken up into small pieces.

Makes 1/2 cup.

Pojanee Vatanapan's "Thai Cookbook"

Source:
Marian Russell

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