Recipe for Masaman Curry Paste (Nam Prik Kaeng Masaman)


10 dried red chilies
1 teaspoon cumin seeds
1 tablespoon coriander seeds
2 carton pods
3 cloves
6 tablespoon chopped garlic
4 tablespoon chopped shallots
1 tablespoon oil
10 peppercorns
2 tablespoon chopped lemon grass
1 teaspoon chopped galangal
1 teaspoon chopped bergamot skin
1 teaspoon chopped coriander root
1 teaspoon shrimp paste, grilled
1 cup palm sugar
1 tablespoon salt
4 tablespoon 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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