Masaman Curry Paste (Nam Prik Kaeng Masaman)

Name: Masaman Curry Paste (Nam Prik Kaeng Masaman)
Yield: 8
Cuisine: Thai
Ingredients: red chili peppers; cumin seeds; coriander seeds; cardamom pods; cloves; garlic; shallots; vegetable oil; peppercorns; lemongrass; galangal root; bergamot; coriander root; shrimp paste; palm sugar; salt; tamarind juice

YIELD

8 servings

PREP

20 min

COOK

15 min

READY

40 min

Ingredients

EACH RED CHILI PEPPERS
dried *

TEASPOON CUMIN SEEDS

TABLESPOON CORIANDER SEEDS

EACH CARDAMOM PODS *

EACH CLOVES *

TABLESPOONS GARLIC
chopped

TABLESPOONS SHALLOTS
chopped

TABLESPOON VEGETABLE OIL

EACH PEPPERCORNS *

TABLESPOONS LEMONGRASS
chopped

TEASPOON GALANGAL ROOT
chopped *

TEASPOON BERGAMOT
skin *

TEASPOON CORIANDER ROOT
chopped *

TEASPOON SHRIMP PASTE
grilled *

CUP PALM SUGAR *

TABLESPOON SALT

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.

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.