Side Pannel
Masaman Curry Paste (Nam Prik Kaeng Masaman)
Masaman Curry Paste (Nam Prik Kaeng Masaman)
- Recipe Submitted by ADMIN on 09/26/2007
Category: Condiments, Thai
Ingredients List
- 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
Directions
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.
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.
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