*  Exported from  MasterCook  *
 
                MASAMAN CURRY PASTE (NAM PRIK KAENG MASAMAN)
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Thai                             Condiments
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
   10                    Dried red chilies
    1       t            Cumin seeds
    1       tb           Coriander seeds
    2       ct           Pods
    3                    Cloves
    6       tb           Chopped garlic
    4       tb           Chopped shallots
    1       tb           Oil
   10                    Peppercorns
    2       tb           Chopped lemon grass
    1       t            Chopped galangal
    1       t            Chopped bergamot skin
    1       t            Chopped coriander root
    1       t            Shrimp paste, grilled
    1       c            Palm sugar
    1       tb           Salt
    4       tb           Tamarind juice
 
   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 (425F) 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.
   
   From “Discover Thai Cooking” by Chaslin, Canungmai and Tettoni, Times
   Editions, Singapore.  1987
   
   Posted by Stephen Ceideburg April 18 1990.
  
 
 
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