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Masamam Curry
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4
Fresh lemon grass stalks
2 Small Dried red chili peppers; seeded
Piece fresh galangal; chopped or 4 slices dried (1−inch)
Red onions; chopped
2 Garlic cloves
Tablespoon Coriander seeds
Tablespoon Cardamom seeds
Teaspoon Cumin seeds
/2 Cinnamon stick
Teaspoon Cloves
Teaspoon Ground mace
Teaspoon Freshly grated nutmeg
Teaspoon Whole black peppercorns
Teaspoon Shrimp paste
Bay leaves
Remove and discard the outer leaves and upper half of the lemon grass
stalks, and chop the bottom half into 1−inch pieces. Soak all the dried
ingredients for 30 minutes, or until softened. Place all the ingredients in
a food processor, and blend to a smooth paste. Add a little water if
necessary to thin.
Yield: about 1 cup
Masamam Curry
399
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