Masaman curry paste
1 serving
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | eaches | Dried red chilies |
| 5 | eaches | Garlic cloves, unpeeled |
| 3 | mediums | Shallots, unpeeled |
| 1½ | teaspoon | Coriander seeds |
| ½ | teaspoon | Mace |
| ⅛ | teaspoon | Fennel seeds |
| 6 | eaches | Peppercorns, whole |
| 1 | teaspoon | Galanga, fresh* |
| 1 | each | Lemon grass stem -=OR=- |
| 1 | teaspoon | Lemon grass, dried |
Directions
Preheat the broiler. Cut the chili peppers into small pieces & soak them in a cup of cold water for 15 minutes. Remove the seeds & discard them. Put the garlic & shallots on a flat baking sheet & broil for 5 minutes. Allow the garlic & shallots to cool, then peel & set aside.
In a dry skillet, toast the coriander seeds, mace, fennel seeds & peppercorns over a low flame for 5 minutes. Set aside.
In the same skillet, toast the galanga, lemn grass & chili peppers for 5 minutes or until the mixture starts to turn brown. Put all the ingredients into a mortar or a food processor & blend until a thick paste has formed. Add drops of cold water if the mixture is too thick. Store in a tightly covered container in the refrigerator.
* Fresh galanga needs to be broken up into small pieces.
Makes ½ cup.
Pojanee Vatanapan's "Thai Cookbook" From: Mark Satterly Date: 09-17-94