Muslim Curry Paste (Krung Kaeng Masaman) Recipe



Muslim Curry Paste (Krung Kaeng Masaman) Recipes

Ingredients :

6-8 red chili peppers

a little hot water

1 tbsp cumin seeds

1 tsp coriander seeds

2 tsp black peppercorns

1/2 star anise

4 green (small) cardamom pods

3 stalks lemon grass, sliced

6 whole cloves

2 tsp mace

5cm piece of cinnamon stick

1 tbsp galangal, chopped

2 medium spring onions (scallions), chopped

5 cloves garlic

1 tbsp (Thai) shrimp paste

2 tbsp vegetable oil

Method :

Coarsely chop the chili peppers. Place in a bowl and cover with hot water. Set aside to soak for 10-15 minutes. Combine the cumin seeds, coriander seeds, black peppercorns, star anise, cardamom, lemon grass, cloves, mace and cinnamon in a large, heavy saucepan. Dry roast over a medium heat for 5-7 minutes, taking care not to scorch any ingredients. (Alternatively, place in a roasting pan and roast in a preheated oven at 250F, Gas 1/2 for 20-30 minutes. Allow to cool then grind to a powder in a spice or coffee grinder. Place in a blender or food processor. Add the galangal, spring onions, garlic, shrimp paste and vegetable oil. Drain the chili peppers, reserving the water to make the paste. Add the chili peppers to the blender or processor. Blend or process into a paste, adding a little of the reserved water to make the paste smooth. This paste will last for several weeks if refrigerated in a screw top jar. Simply spoon into the jar and cover with a film of vegetable oil. Seal tightly and refrigerate until needed.

Although the origin of this paste is Indian, the Thais have introduced their own touch by adding lemon grass and shrimp paste. It can be sued with most meals and vegetables.

Serves 4 - 6


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