Prik Kaeng Masaman (Hot-Sour Curry Paste

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Prik Kaeng Masaman (Hot-Sour Curry Paste Ingredients

1 c Prepared red chilis	10 tb Shallots; chopped
3 tb Coriander seed	10 tb Garlic; chopped
1 tb Cumin seed	2 tb Lemon grass; sliced thinly
1 tb Cinnamon	1 tb Galangal; grated
1 tb Cloves	3 tb Bai makroot (lime leaves; or
1 tb Star anise	3 tb Kapi (shrimp paste)
1 tb Cardamom	1 pn Salt
1 tb Freshly ground black pepper	1 pn Turmeric (as a colorant)

Instructions for Prik Kaeng Masaman (Hot-Sour Curry Paste

Date: Fri, 19 Apr 1996 12:20:50 -0700 From: "Colonel I. F. K. Philpott" 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 Glens MM Recipe Archive, http://www.erols.com/hosey.

Main Ingredient: ShrimpCuisine: Uncategorized