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Name: Masaman (Muslim) Curry Paste (Kruang Koeng Ma
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: Thai
Ingredients: 2 ts Powdered Galangal; 2 ts Cumin Seeds Or Ground Cumin; 1 ts Dried Shrimp Paste; 2 tb Vegetable oil; 2 tb Coriander Seeds Or Ground; 10 md Dried Red Chillies OR; 1/2 ts Ground cardamom; 2 ts Chili powder; 1 tb Garlic chopped; 1 ts Fennel Seeds Or Ground; 1 ts Ground cinnamon; 1/4 ts Ground cloves; 2 md Onions, Chopped; 2 ts Lemon Zest; 2 ts Finely Chopped Lemon Grass; 1 tb Galangal OR; 1/2 ts Ground Nutmeg Or Mace

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INGREDIENTS

2 ts Powdered Galangal
2 ts Cumin Seeds Or Ground Cumin
1 ts Dried Shrimp Paste
2 tb Vegetable oil
2 tb Coriander Seeds Or Ground
10 md Dried Red Chillies OR
1/2 ts Ground cardamom
2 ts Chili powder
1 tb Garlic ; chopped
1 ts Fennel Seeds Or Ground
1 ts Ground cinnamon
1/4 ts Ground cloves
2 md Onions, Chopped
2 ts Lemon Zest
2 ts Finely Chopped Lemon Grass
1 tb Galangal OR
1/2 ts Ground Nutmeg Or Mace

INSTRUCTIONS

Yield: 6 Fluid Ounces (About 3/4 Cup) Influenced by the Muslims from India, as evidenced by the use of fragrant spices. Break the chilies and shake out the seeds. Soak the chilies in boiling water for 10 to 15 minutes. Heat the oil and fry the onions and garlic, over low heat, until they are soft and starting to turn brown. Add the shrimp paste and fry for a minute longer, crushing it in the oil with the back of a spoon. Remover from the heat and when cool, put it into the container of an electric blender with the soaked and drained chillies, lemon grass and galangal. Blend to a smooth paste, adding a little water, if necessary, to facilitate blending. In a dry pan, toast the coriander seeds until brown, shaking the pan or stirring frequently. Turn out and allow to cool while toasting the cummin and fennel seeds slightly. Pound all the seeds, in a mortar and pestle, to a fine powder. If using ground coriander, cummin and fennel, they may be combined and dry-roasted in a small pan, using low heat and stirring constantly to ensure they do not burn. Roast until they are a rich brown colour and have a fine aromatic smell. Combine with the pureed ingredients and add the ground cinnamon, cardamon, nutmeg and cloves. Bottle and store in the refrigerator.

NOTES

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Masaman (Muslim) Curry Paste (Kruang Koeng Ma

2 ts Powdered Galangal
2 ts Cumin Seeds Or Ground Cumin
1 ts Dried Shrimp Paste
2 tb Vegetable oil
2 tb Coriander Seeds Or Ground
10 md Dried Red Chillies OR
1/2 ts Ground cardamom
2 ts Chili powder
1 tb Garlic chopped
1 ts Fennel Seeds Or Ground
1 ts Ground cinnamon
1/4 ts Ground cloves
2 md Onions, Chopped
2 ts Lemon Zest
2 ts Finely Chopped Lemon Grass
1 tb Galangal OR
1/2 ts Ground Nutmeg Or Mace

Yield: 6 Fluid Ounces (About 3/4 Cup)    Influenced by the Muslims from India, as evidenced by the use of fragrant  spices.    Break the chilies and shake out the seeds.  Soak the chilies in boiling  water for 10 to 15 minutes.    Heat the oil and fry the onions and garlic, over low heat, until they are  soft and starting to turn brown. Add the shrimp paste and fry for a minute  longer, crushing it in the oil with the back of a spoon. Remover from the  heat and when cool, put it into the container of an electric blender with  the soaked and drained chillies, lemon grass and galangal. Blend to a  smooth paste, adding a little water, if necessary, to facilitate blending.    In a dry pan, toast the coriander seeds until brown, shaking the pan or  stirring frequently.  Turn out and allow to cool while toasting the cummin  and fennel seeds slightly. Pound all the seeds, in a mortar and pestle, to  a fine powder.  If using ground coriander, cummin and fennel, they may be  combined and dry-roasted in a small pan, using low heat and stirring  constantly to ensure they do not burn.  Roast until they are a rich brown  colour and have a fine aromatic smell. Combine with the pureed ingredients  and add the ground cinnamon, cardamon, nutmeg and cloves. Bottle and store  in the refrigerator.

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Nutrition

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Serving Size: 1 Serving (6g)
Recipe Makes: 6 Servings

Calories: 33
Calories from Fat: 29 (88%)

Amt Per Serving		% DV

	Total Fat 3.2g	4 %
	Saturated Fat 0.3g	1 %
	Monounsaturated Fat 1.9g
	Polyunsanturated Fat 0.9g
Cholesterol 0mg		0 %
Sodium 9.1mg		0 %
Potassium 25.6mg		1 %
Total Carbohydrate 1.4g		0 %
	Dietary Fiber 0.7g	3 %
	Sugars, other 0.7g
Protein 0.2g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 33

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