Nam prik kaeng masaman (masaman curry paste)

Yield: 1 Batch

Measure Ingredient
10 \N Dried red chilies
1 teaspoon Cumin seeds
1 tablespoon Coriander seeds
2 cartons Pods
3 \N Cloves
6 tablespoons Chopped garlic
4 tablespoons Chopped shallots
1 tablespoon Oil
10 \N Peppercorns
2 tablespoons Chopped lemon grass
1 teaspoon Chopped galangal
1 teaspoon Chopped bergamot skin
1 teaspoon Chopped coriander root
1 teaspoon Shrimp paste, grilled
1 cup Palm sugar
1 tablespoon Salt
4 tablespoons 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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