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Masaman Curry Paste (Nam Prik Kaeng Masaman)

Cuisine: Thai
Courses: Sauces
Serves: 1 people

Recipe Ingredients

10   Dried red chilies
1 teaspoon 5mlCumin seeds
1 tablespoon 15mlCoriander seeds
2   Cardamom pods
3   Cloves
6 tablespoons 90mlChopped garlic
4 tablespoons 60mlChopped shallots
1 tablespoon 15mlOil
10   Peppercorns
2 tablespoons 30mlChopped lemon grass
1 teaspoon 5mlChopped galangal
1 teaspoon 5mlChopped bergamot skin
1 teaspoon 5mlChopped coriander root
1 teaspoon 5mlShrimp paste - grilled
1 cup 198g / 7ozPalm sugar
1 tablespoon 15mlSalt
4 tablespoons 60mlTamarind 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.

"Thai Cooking From the Siam Cuisine Restaurant"


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