Masaman Curry Paste (Nam Prik Kaeng Masaman)

Recipe Ingredients

10		Dried red chilies
1 teaspoon	5ml	Cumin seeds
1 tablespoon	15ml	Coriander seeds
2		Cardamom pods
3		Cloves
6 tablespoons	90ml	Chopped garlic
4 tablespoons	60ml	Chopped shallots
1 tablespoon	15ml	Oil
10		Peppercorns
2 tablespoons	30ml	Chopped lemon grass
1 teaspoon	5ml	Chopped galangal
1 teaspoon	5ml	Chopped bergamot skin
1 teaspoon	5ml	Chopped coriander root
1 teaspoon	5ml	Shrimp paste - grilled
1 cup	198g / 7oz	Palm sugar
1 tablespoon	15ml	Salt
4 tablespoons	60ml	Tamarind juice

Recipe Instructions

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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