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Title: Nam Prik Kaeng Masaman (Masaman Curry Paste)
Categories: Thai Condiment
Yield: 1 Batch
| 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.
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