Thai Masaman Curry Paste
Ingredients
10 large dried red chillies
2 tablespoons oil
2 small brown onions, chopped
1 tablespoon chopped garlic
2 teaspoons dried shrimp paste
2 tablespoons washed and chopped
coriander root
1 tablespoon chopped galangal in brine
1 tablespoon chopped krachai in brine
2 stems lemon grass, finely sliced
or 3 teaspoons chopped lemon rind
2 tablespoons ground coriander
1 tablespoon ground cumin
2 teaspoons ground fennel
1 teaspoon ground cinnamon
1 teaspoon ground cardamom
1 teaspoon ground mace or nutmeg
1/2 teaspoon ground cloves
1 teaspoon salt
Directions
Snip off chilli stems and shake out seeds if not too much heat is required. Soak the chillies in hot water for 15 minutes. Heat oil and on low heat fry the onions and garlic until pale golden. Add shrimp paste and fry a little longer. Allow to cool.
In an electric blender purée fried mixture with soaked chilies and a little of the soaking water. Also the coriander root, galangal, krachai and lemon grass. Add ground spices, mix well, bottle when cool and refrigerate.
Recipe excerpted from Encyclopedia of Asian Food by Charmaine Solomon (Periplus Editions, 1998)