Masaman Curry Paste (Nam Prik Kaeng Masaman)

Servings: 1
Ingredients:

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 Chopped galangal
1 ts Chopped bergamot skin
1 ts Chopped coriander root
1 ts Shrimp paste, grilled
1 c  Palm sugar
1 tb Salt
4 tb Tamarind juice

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.