Masaman Curry Paste

Course : Curry
Serves: 1
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6 medium dried red chiles
5 cloves garlic -- unpeeled
3 medium shallots -- unpeeled
1 1/2 teaspoons coriander seeds
1/2 teaspoon mace
1/8 teaspoon fennel seeds
6 medium peppercorns -- whole
1 teaspoon galangal -- fresh*
1 pieces lemon grass stem or
1 teaspoon lemon grass -- dried

Preparation / Directions:

Preheat the broiler. Cut the chile peppers into small pieces and soak them in a cup of cold water for 15 minutes. Remove the seeds and discard them. Put the garlic and shallots on a flat baking sheet and broil for 5 minutes. Allow the garlic and shallots to cool, then peel and set aside. In a dry skillet, toast the coriander seeds, mace, fennel seeds and peppercorns over a low flame for 5 minutes. Set aside. In the same skillet, toast the galangal, lemon grass and chile peppers for 5 minutes or until the mixture starts to turn brown. Put all the ingredients into a mortar or a food processor and 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 galangal needs to be broken up into small pieces. Makes 1/2 cup. Pojanee Vatanapan's "Thai Cookbook

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