Prik kaeng masaman (hot-sour curry paste

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.


From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .

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