Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 1 cup | Prepared red chilis |
| 3 tablespoons | Coriander seed |
| 1 tablespoon | Cumin seed |
| 1 tablespoon | Cinnamon |
| 1 tablespoon | Cloves |
| 1 tablespoon | Star anise |
| 1 tablespoon | Cardamom |
| 1 tablespoon | Freshly ground black pepper |
| 10 tablespoons | Shallots; chopped |
| 10 tablespoons | Garlic; chopped |
| 2 tablespoons | Lemon grass; sliced thinly |
| 1 tablespoon | Galangal; grated |
| 3 tablespoons | Bai makroot (lime leaves; or lime zest) |
| 3 tablespoons | Kapi (shrimp paste) |
| 1 pinch | Salt |
| 1 pinch | Turmeric (as a colorant) |
Date: Fri, 19 Apr 1996 12:20:50 -0700 From: "Colonel I. F. K. Philpott" <colonel@...> masaman is a mild hot and sour dish equivalent to the Indian vindaloo.
Prepare the dried red chiles. See recipe "prik kaeng phet".
Coarsely chop the chilis. Toast the dry seeds in a heavy iron skillet or wok, and grind them coarsely. Add all the ingredients to a food processor and process to a smooth paste. Place in tightly stoppered jars, and keep in the fridge for at least a week for the flavors to combine and develop before use.
See "Thai Curries (Help)" for information on Thai curry pastes.
CHILE-HEADS DIGEST V2 #298
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .