nam prik kaeng masaman This is an authentic Thai recipe from Muoi Khuntilanont's Kitchen. The recipe was written up by Muoi's husband, Ian Philpott. Masaman curry is a delicate blend of hot and sour, originating from the Islamic south, possibly brought by early Portuguese traders. Ingredients
Method The galangal is roasted before use. The ground spices should preferably be fresh, in which case you should briefly toast them in a wok without any oil to bring out the flavor before grinding them. The ingredients are blended to a fine paste (traditionally in a heavy granite mortar and pestle, but you can use a food processor just as well, and with far less effort). Note if you can get fresh red chillies you can usefully use them instead of the dried ones. Shelf Life You can keep this paste in a well stoppered bottle in a cool place for 3-4 weeks. Alternatively it can be frozen and kept for 3-4 months. I recomend freezing it in an ice-cube tray to form known quantities for subsequent use. |