| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Indian |
Sauce |
1 |
Servings |
INGREDIENTS
| 1 |
c |
Prepared red chilis |
| 3 |
tb |
Coriander seed |
| 1 |
tb |
Cumin seed |
| 1 |
tb |
Cinnamon |
| 1 |
tb |
Cloves |
| 1 |
tb |
Star anise |
| 1 |
tb |
Cardamom |
| 1 |
tb |
Freshly ground black pepper |
| 10 |
tb |
Shallots; chopped |
| 10 |
tb |
Garlic; chopped |
| 2 |
tb |
Lemon grass; sliced thinly |
| 1 |
tb |
Galangal; grated |
| 3 |
tb |
Bai makroot (lime leaves; or lime zest) |
| 3 |
tb |
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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