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Masaman Curry Paste (Nam Prik Kaeng Masaman)

Masaman Curry Paste (Nam Prik Kaeng Masaman) is built on Dried Red Chilies, Cumin Seeds, Coriander Seeds, and Cardamom Pods. Serves 1. Save it, add the ingredients to your shopping list, and cook it tonight.

Illustrative photo

Ingredients

• 10
• 1 tsp
• 1 tbsp
• 2

Method (preview)

1. 1

   Coarsely chop the chilies and soak in water for 10 minutes. Drain.

2. 2

   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.

3. 3

   Saute the chilies, garlic and shallots in the oil until lightly browned.

4. 4

   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.

5. 5

   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.

6. 6

   Mix the shrimp paste with all the above ingredients plus the sugar, salt and tamarind juice to form a fine paste.

7. 7

   From "Discover Thai Cooking" by Chaslin, Canungmai and Tettoni, Times

8. 8

   Editions, Singapore. 1987

9. 9

   Posted by Stephen Ceideburg April 18 1990.