Masaman Curry Paste (Nam Prik Kaeng Masaman)

40 minutes Prep: 20 minutes Cook: 15 minutes

57 calories per serving view nutrition facts

8-10 servings suggest servings

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Ingredients

10	each	red chili peppers	dried
1	teaspoon	cumin seeds
1	tablespoon	coriander seeds
2	each	cardamom pods
3	each	cloves
6	tablespoons	garlic	chopped
4	tablespoons	shallots	chopped
1	tablespoon	vegetable oil
10	each	peppercorns
2	tablespoons	lemon grass	chopped
1	teaspoon	galangal	chopped
1	teaspoon	bergamot	skin
1	teaspoon	coriander root	chopped
1	teaspoon	shrimp paste	grilled
1	cup	palm sugar
1	tablespoon	salt
4	tablespoons	tamarind juice

Directions

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 (425 degrees F) 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.

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Nutrition Facts

Serving Size 34g

Amount per Serving

Calories 57 53% of calories from fat

	% Daily Value*
Total Fat 3.0g	5%
Saturated Fat 0.0g	2%
Trans Fat 0.0g
Cholesterol 0mg	0%
Sodium 1749mg	73%
Total Carbohydrate 7.0g	2%
Dietary Fiber 1.0g	3%
Sugars 0.0g
Protein 1.0g	3%