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Homemade Thai Masaman Curry Paste
Masaman Curry is another Thai Curry but the word massaman is not a native of Thailand, it seems to have been derived from the Malay word masam, which means, "sour". The flavoring for Massaman curry is called Massaman curry paste although ready-made pastes are now readily available but with all those artificial flavoring they are nothing in taste compared to homemade pastes prepared with fresh ingredients. Ingredients
- 10 dried red chilies
- 1 onion, roughly chopped
- 10 - 12 cloves of garlic
- 1 thumb size piece of ginger, chopped
- 2 Tbsp cumin seeds
- 4 Tbsp coriander seeds
- 2 Tsp fennel seeds
- 4 cloves
- 1 Tbsp black peppercorns
- 2 inch stock of cinnamon
- ¼ Tsp grated nutmeg
- Seeds of 2 brown cardamom
- Rind of 1 lemon
Directions
- For making paste, dry roast all the ingredients in a wok or pan for 5 minutes or till aroma is released from the spices.
- Grind all the roasted ingredients to a paste using 4 - 6 tbsp of water until smooth.
- Store in a clean, dry airtight container in the fridge, use as per the requirement. It can be stored in the fridge for a week or so, make sure to use clean dry spoon to scoop out the curry paste everytime you use it.
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