Masaman Curry Paste (Nam Prik Kaeng Masaman)
Yield
8 servingsPrep
20 minCook
15 minReady
40 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 |
lemongrass
chopped |
|
| 1 | teaspoon |
galangal root
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
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1E+1 | each |
red chili peppers
dried |
*
|
| 5 | ml |
cumin seeds
|
|
| 15 | ml |
coriander seeds
|
|
| 2 | each |
cardamom pods
|
*
|
| 3 | each |
cloves
|
*
|
| 9E+1 | ml |
garlic
chopped |
|
| 6E+1 | ml |
shallots
chopped |
|
| 15 | ml |
vegetable oil
|
|
| 1E+1 | each |
peppercorns
|
*
|
| 3E+1 | ml |
lemongrass
chopped |
|
| 5 | ml |
galangal root
chopped |
*
|
| 5 | ml |
bergamot
skin |
*
|
| 5 | ml |
coriander root
chopped |
*
|
| 5 | ml |
shrimp paste
grilled |
*
|
| 237 | ml |
palm sugar
|
* |
| 15 | ml |
salt
|
|
| 6E+1 | ml |
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.
Sauté 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.
