Kaeng Masaman (Thai Moslem Curry)

Thai Dinner Recipes

7 dried chilies 2 Tbsp coriander seeds 1 Tbsp caraway seeds 1 Tbsp grated fresh ginger 1 Tbsp fine chpd lemon grass root 1 tsp salt 5-6 peppercorns 1/4 tsp fresh grated nutmeg 1/2 tsp shrimp pste 2 Tbsp veg oil 8 shallots 6 cloves garlic 2 1/2 lb braising beef/chicken 3 1/2 c coconut milk 1 c roasted peanuts fish sauce 5 whole cloves 2" piece cinnamon stick 1 tsp cardamom seeds REMAINING INGREDIENTS: lime/lemon juice 1 Tbsp tamarind pulp granulated sugar cooked white rice

Roast chilies, coriander, caraway seeds in dry pan 2-3 min, grind. Blend with ginger, lemon grass rt, salt, peppercorns, nutmeg to smooth paste. Add shrimp paste. Sauté shallots and garlic in veg. oil. Add to other seasonings, grind until smooth. Cube meat, place in pan with co. milk. Add peanuts, finely grd. Add ?1 Tbsp fish sauce. Boil, simmer 1 hr, until tender. Add paste, cloves, cinnamon stick, cardamom seeds. Cook briefly, remove meat. Reduce sauce. Return meat, heat through. Add remaining ingred. to taste. Serve w/rice.

Submitted by Gretchen Grant
Contributed on: Tuesday May 11th, 2004 and modified on Friday November 11th, 2005