MASAMAN CURRY PASTE (NAM PRIK KAENG MASAMAN)

      Title: MASAMAN CURRY PASTE (NAM PRIK KAENG MASAMAN)
  Categories: Thai, Condiments, Ceideburg 2
       Yield: 1 Batch
  
      10    Dried red chilies
       1 ts Cumin seeds
       1 tb Coriander seeds
       2 ct Pods
       3    Cloves
       6 tb Chopped garlic
       4 tb Chopped shallots
       1 tb Oil
      10    Peppercorns
       2 tb Chopped lemon grass
       1 ts Chopped galangal
       1 ts Chopped bergamot skin
       1 ts Chopped coriander root
       1 ts Shrimp paste, grilled
       1 c  Palm sugar
       1 tb Salt
       4 tb Tamarind juice
  
   Coarsely chop the chilies and soak in water for 10 minutes. Drain.
   Dry-fry the cumin and coriander seeds, cardamom pods and cloves over
   medium heat for 1 to 2 minutes until they are aromatic and slightly
   browned.
   
   Saute the chilies, garlic and shallots in the oil until lightly
   browned.
   
   Pound in the following order: a) garlic, shallots and chilies b)
   coriander, cardamom pods, cumin, cloves and peppercorns c) lemon
   grass, galangal, bergamot, coriander roots.
   
   Place the shrimp paste on a piece of foil and cook it over a flame or
   burner for 1 to 2 minutes, or in a hot oven (425F) until the outside
   is slightly burnt.  Mix the shrimp paste with all the above
   ingredients plus the sugar, salt and tamarind juice to form a fine
   paste.
   
   From "Discover Thai Cooking" by Chaslin, Canungmai and Tettoni, Times
   Editions, Singapore.  1987
   
   Posted by Stephen Ceideburg April 18 1990.
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