Masaman curry paste (nam prik kaeng masaman)
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Masaman curry paste (nam prik kaeng masaman)
  Curry    Thai    Condiments  
Last updated 6/12/2012 1:01:26 AM. Recipe ID 24717. Report a problem with this recipe.
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      Title: Masaman curry paste (nam prik kaeng masaman)
 Categories: Thai, Condiment, Ceideburg 2
      Yield: 1 Batch
 
     10    Dried red chilies
      1 ts 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 ts Chopped galangal
      1 ts Chopped bergamot skin
      1 ts Chopped coriander root
      1 ts 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.
  
  




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Recipe ID 24717 (Apr 03, 2005)

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