- 10 RED CHILLIES
- 1 TSP CUMIN SEEDS
- 1 TSP CORIANDER SEEDS
- 1 TSP NUTMEG, grated
- 1 TSP CLOVES
- 2 SHALLOTS, chopped
- 4 CARDAMOM PODS, cut open and use inside seeds
- 2 CLOVES GARLIC, chopped
- 2 STEMS LEMON GRASS, chopped
- 1 TBSP SHRIMP PASTE
|
|
- 75 GRAM DRIED ANCHOVIES
- 1 ONION, chopped
- 2 CLOVES GARLIC, chopped
- 1 TBSP SHRIMP PASTE
- 2 RED CHILI PEPPERS
- 1 TBSP BROWN SUGAR
- 1 TBSP TAMARIND PULP
|
Puree all ingredients in a food processor or use
mortar and pestle. Put in a glass jar and store in the fridge.
Mussaman curry paste
is used in the Thai kitchen to make
Mussaman curry.
Even though the Thai have always remained independent and as a consequence,
there recipes have less influences from abroad than others, still you
find traces from China
and India. This
recipe was imported into
Thailand
by the Muslim community in India.
|
Stir fry the onion, garlic an peppers three minutes.
Puree these with the rest of the ingredients in the food processor.
Add some oil if needed to make a smooth paste.
|
