Masaman Curry Paste (Nam Prik Kaeng Masaman)
10 Dried red chilies 1 ts Cumin seeds 1 tb Coriander seeds 2 ct Pods 3 Cloves 6 tb Chopped garlic 4 tb Chopped shallots 1 tb Oil 10 Peppercorns 2 tb Chopped lemon grass 1 ts Choppe...
Ingredients
- 10dried red chilies
- 1tsp cumin seeds
- 1tbsp coriander seeds
- 2ct pods
- 6tbsp chopped garlic
- 4tbsp chopped shallots
- 1tbsp oil
- 10peppercorns
Directions
- 1
10 Dried red chilies 1 ts Cumin seeds 1 tb Coriander seeds 2 ct Pods 3 Cloves 6 tb Chopped garlic 4 tb Chopped shallots 1 tb Oil 10 Pepperco
- 2
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 bro
- 3
Saute the chilies, garlic and shallots in the oil until lightly browned
- 4
Pound in the following order: a) garlic, shallots and chilies b) coriander, cardamom pods, cumin, cloves and peppercorns c) lemon grass, gal
- 5
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 i
- 6
Mix the shrimp paste with all the above ingredients plus the sugar, salt and tamarind juice to form a fine paste
- 7
From "Discover Thai Cooking" by Chaslin, Canungmai and Tettoni, Times Editions, Singapore
- 8
1987 Posted by Stephen Ceideburg April 18 1990.