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Masaman Curry Paste (nam Prik Kaeng Masaman)

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CATEGORY CUISINE TAG YIELD
Grains Thai Ceideburg 2, Condiment, Thai 1 Batch

INGREDIENTS

10 Dried red chilies
1 t Cumin seeds
1 T Coriander seeds
2 Pods
3 Cloves
6 T Chopped garlic
4 T Chopped shallots
1 T Oil
10 Peppercorns
2 T 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 T Salt
4 T Tamarind juice

INSTRUCTIONS

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.  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip

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