Name: Masaman (Muslim) Curry Paste (Kruang Koeng Ma
Ingredients: 10 md Dried Red Chillies OR; 2 ts Chili Powder; 2 tb Vegetable Oil; 2 md Onions, Chopped; 1 tb Chopped Garlic; 1 ts Dried Shrimp Paste; 2 ts Finely Chopped Lemon Grass OR; 2 ts Lemon Zest; 1 tb Galangal OR; 2 ts Powdered Galangal; 2 tb Coriander Seeds Or Ground Coriander; 2 ts Cumin Seeds Or Ground Cumin; 1 ts Fennel Seeds Or Ground Fennel; 1 ts Ground Cinnamon; 1/2 ts Ground Cardamom; 1/2 ts Ground Nutmeg Or Mace; 1/4 ts Ground Cloves

We continue to confront sin and call for repentance, but we leave the final determination of judgment to God and as long as we have time, we cease from pronouncing judgment and plead with sinners to receive the mercy that we offer in the gospel… Mercy is at the heart of redemptive ministry. Mercy is to extend to all without regard for race, or status, or gender, or age. And mercy is to be offered patiently toward those who are ignorant in unbelief.

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CATEGORY	CUISINE	TAG	YIELD
Vegetables, Grains	Thai	Thai, Condiment	6	Servings

INGREDIENTS

10	md	Dried Red Chillies OR
2	ts	Chili Powder
2	tb	Vegetable Oil
2	md	Onions, Chopped
1	tb	Chopped Garlic
1	ts	Dried Shrimp Paste
2	ts	Finely Chopped Lemon Grass OR
2	ts	Lemon Zest
1	tb	Galangal OR
2	ts	Powdered Galangal
2	tb	Coriander Seeds Or Ground Coriander
2	ts	Cumin Seeds Or Ground Cumin
1	ts	Fennel Seeds Or Ground Fennel
1	ts	Ground Cinnamon
1/2	ts	Ground Cardamom
1/2	ts	Ground Nutmeg Or Mace
1/4	ts	Ground Cloves

INSTRUCTIONS

Yield: 6 Fluid Ounces (About 3/4 Cup)
Influenced by the Muslims from India, as evidenced by the use of fragrant
spices.
Break the chilies and shake out the seeds.  Soak the chilies in boiling
water for 10 to 15 minutes.
Heat the oil and fry the onions and garlic, over low heat, until they are
soft and starting to turn brown. Add the shrimp paste and fry for a minute
longer, crushing it in the oil with the back of a spoon. Remover from the
heat and when cool, put it into the container of an electric blender with
the soaked and drained chillies, lemon grass and galangal. Blend to a
smooth paste, adding a little water, if necessary, to facilitate blending.
In a dry pan, toast the coriander seeds until brown, shaking the pan or
stirring frequently.  Turn out and allow to cool while toasting the cummin
and fennel seeds slightly. Pound all the seeds, in a mortar and pestle, to
a fine powder.  If using ground coriander, cummin and fennel, they may be
combined and dry-roasted in a small pan, using low heat and stirring
constantly to ensure they do not burn.  Roast until they are a rich brown
colour and have a fine aromatic smell. Combine with the pureed ingredients
and add the ground cinnamon, cardamon, nutmeg and cloves. Bottle and store
in the refrigerator.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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