At Siolm Cooking School we made masaman curry paste and then turned it into the curry you can eat 🙂
- Curry paste (makes 2 cups, can be refridgerated)
- 5 dried red spur chilies seedless and soaked in water for 10 minutes
- 3 TBSP garlic, sliced and roasted
- 2 TBSP shallot, sliced and roasted
- 2 TBSP lemon grass, thick bottom third only, outer layers removed, inner part finely sliced and roasted
- 1 tsp galangal ginger, sliced finely and roasted
- 1 tsp kaffir lime rind, finely sliced and roasted
- 1 coriander root, finely sliced and roasted
- 1 tsp salt
- 1 tsp roasted coriander seeds
- 1/2 tsp roasted cumin seeds
- 1 tsp roasted black peppercorn
- 2 roasted cloves
- 1 tsp shrimp paste (optional)
- 1 pound vegetables/prawns/tofu
- 1/2 cup potatoes cut into squares
- 2 TBSP masaman curry paste
- 2 cups coconut milk
- 1/2 cup roasted peanuts
- 2 dried bay leaves
- 3 cardamoms
- 2 TBSP vegetable oil
- 1/4 cup palm sugar
- 3-4 TBSP fish sauce
- 1 1/2 tsp tamarind paste
- 1 inch cinnamon stick
0) Yes, 0. To roast the curry paste ingredients, just put a bit of oil in a pan and put EVERYTHING that needs to be roasted in together and cook until fragrant.
1) Bash the dried red spur chilies with the rest of the ingredients in a mortar. You can use a food processor–but where’s the love?
2) In a saucepan, heat the oil and paste until aromatic.
3) Add everything else (except prawns if using) and cook until heated though and the potatoes can be stabbed by a fork. Add the prawns in the last 45 seconds until they are pink.