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home > recipes > sauces and condiments > masaman curry paste
20 to 30 large dried chili peppers, seeded 1 stalk fresh lemon grass, coarsely chopped 1 cup thinly sliced shallots 3 cloves garlic 1 Tbsp coarsely chopped kra chai 10 fresh kaffir lime leaves, chopped 1 Tbsp Chinese parsley root [Cilantro] 1 Tbsp Chinese parsley seeds or coriander seeds 1 tsp cumin seeds 1 tsp salt 1/2 tsp ground cinnamon 1 tsp brown sugar 1/4 tsp shrimp paste (optional) 2 Tbsp oil Soak dried chili peppers in water for 5 minutes; drain. Combine all the ingredients in a 2-inch deep pan and bake at 350 deg F for 15 to 20 minutes. Then process in a food processor until smooth. If a mortar and pestle are used, then add oil after all other ingredients are ground. Refrigerate in a glass container. Paste keeps well for several months.

Masaman Curry Paste


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Recipe Alert This is Found in... Most Emailed Recipes
(posted May 19, 2005)

20 to 30 large dried chili peppers, seeded
1 stalk fresh
lemon grass, coarsely chopped
1 cup thinly sliced shallots
3 cloves
garlic
1 Tbsp coarsely chopped kra
chai
10 fresh
kaffir
lime leaves, chopped
1 Tbsp
Chinese
parsley root [Cilantro]
1 Tbsp
Chinese
parsley seeds or coriander seeds
1 tsp
cumin seeds
1 tsp
salt
1/2 tsp ground
cinnamon
1 tsp
brown sugar
1/4 tsp
shrimp paste (optional)
2 Tbsp oil

Soak dried chili peppers in water for 5 minutes;
drain. Combine all the ingredients in a 2-inch deep pan and bake at 350 deg F for 15 to 20 minutes. Then process in a food processor until smooth. If a mortar and
pestle are used, then add oil after all other ingredients are ground. Refrigerate in a glass container. Paste keeps well for several months.


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