Recipe

Masaman Curry Paste (nam Prik Kaeng Masaman) Recipe

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Ingredients

Directions

Step #1 Preheat the broiler.
Step #2 Cut the chili peppers into small pieces & soak them in a c of cold water for 15 mins.
Step #3 Remove the seeds & discard them.
Step #4 Put the garlic & shallots on a flat baking sheet & broil for 5 mins.
Step #5 Allow the garlic & shallots to cool, then peel & set aside.
Step #6 In a dry skillet, toast the coriander seeds, mace, fennel seeds & peppercorns over a low flame for 5 mins.
Step #7 Set aside.
Step #8 In the same skillet, toast the galanga, lemn grass & chili peppers for 5 mins or until the mixture starts to turn brown.
Step #9 Put all the ingredients into a mortar or a food processor/blender & mix until a thick paste has formed.
Step #10 Add drops of cold water if the mixture is too thick.
Step #11 store this in a tightly covered container in the refrigerator.
Step #12 Fresh galanga needs to be broken up into small pieces.
Step #13 Makes 1/2 c.
Step #14 Pojanee Vatanapan's "Thai Cookbook".
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