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Vatch's Massaman Curry Paste
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Source: Vatcharin p.92-93
| 2 | cardamon pods |
| 1 tblsp | coriander seeds |
| 1 tsp | cumin |
| 1/2 tsp | grated nutmeg |
| 1/2 tsp | ground cinnamon |
| 1/2 tsp | ground cloves |
| 4 oz | shallots |
| 4 oz | garlic |
| 4 oz | lemongrass |
| 1 tblsp | galangal |
| 1 tblsp | coriander root |
| 1 tsp | kaffir lime rind |
| 1 tsp | white pepper |
| 10 large | chili pepers, soaked |
| 1 tblsp | salt |
| 2 tblsp | shrimp paste |
Marinate meat 1 tblsp finely sliced ginger 15 minutes. Cook 1 1/2 lb meat in 1/4-1/2 cup light coconut milk. When the meat is cooking make the curry paste.
Fry cooked potato in vegetable oil until golden brown. Bring a cup of coconut cream to boil in large saucepan over medium heat. Reduce and when oil begins to seperate (3-5 minutes) fry the curry paste until aromatic and darkens, add ground peanuts and enough coconut milk to make a smooth rich sauce. Then add cooked meat. Bring to boil simmer 5-7 minutes low heat. Add potatoes cardamon cinnamon simmer covered 10 minutes.Add boiling or pearl onions. Add more coconut milk if the sauce has dried up and becomes too thick. Season to taste with fish sauce and palm sugar. Stir in tamarind water.
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