Masaman curry paste
Yield: 1 Serving
Ingredients:
- 6 ea Dried red chilies
- 5 ea Garlic cloves unpeeled
- 3 md Shallots unpeeled
- 1 1/2 ts Coriander seeds
- 1/2 ts Mace
- 1/8 ts Fennel seeds
- 6 ea Peppercorns whole
- 1 ts Galanga fresh*
- 1 ea Lemon grass stem -=OR=-
- 1 ts Lemon grass
Instructions:
dried Preheat the broiler. Cut the chili peppers into small pieces & soak them in a cup of cold water for 15 minutes. Remove the seeds & discard them. Put the garlic & shallots on a flat baking sheet & broil for 5 minutes. Allow the garlic & shallots to cool then peel & set aside. In a dry skillet toast the coriander seeds mace fennel seeds & peppercorns over a low flame for 5 minutes. Set aside. In the same skillet toast the galanga lemn grass & chili peppers for 5 minutes or until the mixture starts to turn brown. Put all the ingredients into a mortar or a food processor & blend until a thick paste has formed. Add drops of cold water if the mixture is too thick. Store in a tightly covered container in the refrigerator. * Fresh galanga needs to be broken up into small pieces. Makes 1/2 cup. Pojanee Vatanapan's "Thai Cookbook"
