Prik Kaeng Masaman (hot-sour Curry Paste
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Indian | Sauce | 1 | Servings |
INGREDIENTS
| 1 | c | Prepared red chilis |
| 3 | T | Coriander seed |
| 1 | T | Cumin seed |
| 1 | T | Cinnamon |
| 1 | T | Cloves |
| 1 | T | Star anise |
| 1 | T | Cardamom |
| 1 | T | Freshly ground black pepper |
| 10 | T | Shallots, chopped |
| 10 | T | Garlic, chopped |
| 2 | T | Lemon grass, sliced thinly |
| 1 | T | Galangal, grated |
| 3 | T | Bai makroot, lime leaves or |
| lime zest | ||
| 3 | T | Kapi, shrimp paste |
| 1 | pn | Salt |
| 1 | pn | Turmeric, as a colorant |
INSTRUCTIONS
Date: Fri, 19 Apr 1996 12:20:50 -0700 From: "Colonel I. F. K. Philpott" <colonel@korat1.vu-korat.ac.th> masaman is a mild hot and sour dish equivalent to the Indian vindaloo. Prepare the dried red chiles. See recipe "prik kaeng phet". Coarsely chop the chilis. Toast the dry seeds in a heavy iron skillet or wok, and grind them coarsely. Add all the ingredients to a food processor and process to a smooth paste. Place in tightly stoppered jars, and keep in the fridge for at least a week for the flavors to combine and develop before use. See "Thai Curries (Help)" for information on Thai curry pastes. CHILE-HEADS DIGEST V2 #298 From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 402
Calories From Fat: 61
Total Fat: 7.7g
Cholesterol: 0mg
Sodium: 356.6mg
Potassium: 1474.6mg
Carbohydrates: 86.6g
Fiber: 19.7g
Sugar: 1.4g
Protein: 15.4g