Masaman Curry Paste

Helloo everyone… this is my first attempt to cook THAI (and to taste as well) m sooooooooooo happy that I got all the ingredients required.. lemon grass, galangal coconut milk .. so all in all a good start.. now lets hope the dish come out good as well… I cooked the curry paste a day before & cooked the curry next day so posting the recipe for the paste ad of now…..

This quantity will serve 2-3 people…

INGREDIENTS:-

Dried Red Chilies: 5 Lemon Rind*: 1 Lemon Onion Chopped: 1 Medium Garlic Cloves: 6-7 Galangal**: 2 Tsp Chopped Cumin Seeds: 1 Tbsp Fennel Seeds: 1 Tsp

Cinnamon Stick: 1 Inch Big Cardamom Seeds: 2 Cloves: 2-3 Black Pepper: 4-5 Coriander Seeds: 1 Tbsp Grated Nutmeg: a generous pinch Water: 2-3 Tbsp

METHOD:-

• Have a look at the  ingredients required in the picture below .

• Dry roast all the ingredients in a pan for 4-5 mins till fragrant.

• Let it cool, then grind to coarse paste using water.

• Paste is ready to be used, it can be used as & when required and can be stored in fridge for a week.

* Grate the upper yellow layer of lemon very lightly taking care that you don’t grate the white portion(its very bitter) just under the yellow skin.

** If Galangal is not available it can be substituted with the normal ginger that we use.