Masaman curry paste

Yield: 1 serving

Measure 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

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

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