MASAMAN CURRY PASTE (NAM PRIK KAENG MASAMAN)
10 dried red chilies
1 tsp. cumin seeds
1 Tbsp. coriander seeds
2 cardamom pods
6 Tbsp. chopped garlic
4 Tbsp. chopped shallots
1 Tbsp. oil
2 Tbsp. chopped lemon grass
1 tsp. chopped galangal
1 tsp. chopped bergamot skin
1 tsp. chopped coriander root
1 tsp. shrimp paste, grilled
1 cup palm sugar
1 Tbsp. salt
4 Tbsp. tamarind juice
1. 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.
2. Sauté the chilies, garlic and shallots in the oil until lightly browned.
3. 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.
4. 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.
Once you have your curry paste, you’re ready to make some curry:
ASAMAN CURRY WITH BEEF (KAENG MASAMAN NUA) Makes: 6 cups
1 Tbsp. garlic chopped fine
1 Tbsp. galangal chopped fine
1 Tbsp. lemon grass chopped fine
1 Tbsp. Thai basil chopped
1 ½ lb. stewing beef 1″ cubes
1 ½ cups coconut milk
2 Tbsp. curry paste; (Thai masaman)
1 Tbsp. lime zest shredded
1 Tbsp. lime leaves shredded
1 Tbsp. fish sauce
1 tsp. chile paste; up to 4
2 cups potatoes cut into 1″ cubes
1 cup pearl onions
First, prepare the curry paste and coconut milk separately. Add the paste with some of the ‘cream’ from the coconut milk and heat until the oil starts to separate. Then, in a separate pan, heat peanut oil, garlic, galangal and lemon grass. Stir fry 1 minute until oil is aromatic.
Add beef and stir fry 3 minutes until lightly browned and add the curry paste/coconut cream mixture
Add the rest of the coconut milk, lime zest, lime leaves, basil, fish sauce and chile paste, bring to a boil, and reduce heat.
Simmer 45 minutes, until beef is tender.
When beef is just tender, add potatoes and onions to curry and simmer 30 minutes, until potatoes are cooked.