Title: Masaman Curry Paste (Nam Prik Kaeng Masaman)
Categories: Thai Condiment Ceideburg
Yield: 1 Servings

10		Dried red chilies
1	ts	Cumin seeds
1	tb	Coriander seeds
2	ct	Cardamom 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=20 Posted by Stephen Ceideburg April 18 1990.

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Recipe By :=20

From: Kmeade@ids2.Idsonline.Com (The Me

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