Masaman curry paste
Instructions:
- A paste that shows the influence of Muslim traders, which is why it is named ‘Masaman’. It enjoys great popularity in Thailand, and is a true cross-cultural dish, blending two great cuisines. The method and ingredients for this paste are as for Red Curry Paste, with the addition of fragrant spices that are typical of the cooking of India.
Dried Spices
- 1 tablespoon coriander seeds;
- 2 teaspoons cumin seeds;
- 1 teaspoon black peppercorns;
- 2 teaspoons paprika;
- 1 teaspoon ground turmeric;
- 1 teaspoon fennel seeds or ground fennel;
- 1 teaspoon ground cinnamon;
- ½ teaspoon ground cardamom;
- ½ teaspoon ground nutmeg or mace;
- ¼ teaspoon ground cloves.
- Fresh Ingredients
- 10 fresh or dried red chillies;
- 10 small purple shallots or 2 small brown onions, roughly chopped;
- 5 large cloves garlic;
- 2 stems lemongrass, white portion only, thinly sliced;
- 50 g (1½ oz) galangal, fresh or in brine, roughly chopped;
- 2 tablespoons chopped coriander roots and pale coriander stems;
- 4 fresh kaffir lime leaves;
- finely grated zest of 1 kaffir lime;
- 2 teaspoons dried shrimp paste;
- 60 ml (2 fl oz/¼ cup) vegetable oil.
- Lightly toast the spices in a dry pan to bring out the flavours (it also makes grinding them easier). Toast the coriander seeds until fragrant, transfer to a plate. Toast the cumin seeds - they will be done in less time than the coriander as they are much smaller. Add to the coriander. Lightly toast the peppercorns. Grind all three to powder in a mortar and pestle or blender. Combine with the paprika, turmeric, ground fennel, cinnamon, cardamom, nutmeg and cloves.
- Seed the chillies if you do not wish the paste to be too hot. If using dried chillies, soak them in about 60 ml (2 fl oz/¼ cup) hot water for 10 minutes. Put into a powerful electric blender with the soaking water and add the shallots, garlic, lemongrass, galangal and coriander roots and stems.
- Remove and discard the tough mid-rib of the kaffir lime leaves, and put the leaves and zest into the blender.
- Wrap the shrimp paste tightly in foil and toast under a hot griller for 2 minutes on each side, take out of foil and add paste to the blender. Add the vegetable oil and ground spices and blend until smooth. The paste may be stored in a bottle in the refrigerator for 3 months, or divided into convenientsized portions and frozen.
- To make meal preparation even easier and quicker, heat an extra 2 tablespoons of oil and gently cook the spice blend, stirring constantly, until it is bubbling and fragrant. This way, it is already cooked and mellowed when you come to use it. Bottle it hot or after it has cooled. Cap tightly and store in the refrigerator.