• Prep Time:
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  • Serves: 1 Batch

Nam Prik Kaeng Masaman (Masaman Curry Paste)

  • Recipe Submitted by on

Category: Condiments

 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


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.

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