Recipe: Nam Prik Kaeng Masaman (Masaman Curry Paste)
For 1 Persons
Category: Thailand, Condiments
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.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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