*  Exported from  MasterCook  *
 
                Masaman Curry Paste (Nam Prik Kaeng Masaman)
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Thai                             Condiment
                 Ceideburg 2
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
   10                    Dried red chilies
    1      teaspoon      Cumin seeds
    1      tablespoon    Coriander seeds
    2      ct            cardamom pods
    3                    Cloves
    6      tablespoons   Chopped garlic
    4      tablespoons   Chopped shallots
    1      tablespoon    Oil
   10                    Peppercorns
    2      tablespoons   Chopped lemon grass
    1      teaspoon      Chopped galangal
    1      teaspoon      Chopped bergamot skin
    1      teaspoon      Chopped coriander root
    1      teaspoon      Shrimp paste -- grilled
    1      cup           Palm sugar
    1      tablespoon    Salt
    4      tablespoons   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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