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Masaman (Muslim Curry Paste (Kruang Koeng Ma

Masaman (Muslim Curry Paste (Kruang Koeng Ma recipe image
This Thai main features Dried Red Chillies OR, Chili Powder, Vegetable Oil, Onions, Chopped. It delivers aromatic, well-seasoned taste, a pleasant kick of heat. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Cooking Method: , ,
Cuisine: ,
Courses:
Difficulty: Advanced
Servings: 6
Calories: 1073.0
Dietary: Gluten-free
Description
This Thai main features Dried Red Chillies OR, Chili Powder, Vegetable Oil, Onions, Chopped. It delivers aromatic, well-seasoned taste, a pleasant kick of heat. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Ingredients
  • 10 md Dried Red Chillies OR
  • 2 teaspoon Chili Powder
  • 2 tablespoon Vegetable Oil
  • 2 md Onions, Chopped
  • 1 tablespoon Chopped Garlic
  • 1 teaspoon Dried Shrimp Paste
  • 2 teaspoon Finely Chopped Lemon Grass
Directions
  1. 1
    OR 2 ts Lemon Zest 1 tb Galangal OR 2 ts Powdered Galangal 2 tb Coriander Seeds Or Ground -Coriander 2 ts Cumin Seeds Or Ground Cumin 1 ts Fennel Seeds Or Ground -Fennel 1 ts Ground Cinnamon 1/2 ts Ground Cardamom 1/2 ts Ground Nutmeg Or Mace 1/4 ts Ground Cloves Influenced by the Muslims from India, as evidenced by the use of fragrant spices.
  2. 2
    Break the chilies and shake out the seeds.
  3. 3
    Soak the chilies in boiling water for 10 to 15 minutes.
  4. 4
    Heat the oil and
  5. 5
    fry the onions and garlic, over low
  6. 6
    heat , until they are soft and starting to turn brown.
  7. 7
    Add the shrimp paste and fry for a minute longer, crushing it in the oil with the back of a spoon.
  8. 8
    Remover from the
  9. 9
    heat and when
  10. 10
    cool , put it into the container of an electric blender with the soaked and drained chillies, lemon grass and galangal.
  11. 11
    Blend to a smooth paste, adding a little water, if necessary, to facilitate blending.
  12. 12
    In a dry pan, toast the coriander seeds until brown, shaking the pan or stirring frequently.
  13. 13
    Turn out and allow to cool while toasting the cummin and fennel seeds slightly.
  14. 14
    Pound all the seeds, in a mortar and pestle, to a fine powder.
  15. 15
    If using ground coriander, cummin and fennel, they may be combined and dry-roasted in a small pan, using low
  16. 16
    heat and stirring constantly to ensure they do not burn.
  17. 17
    Roast until they are a rich brown colour and have a fine aromatic smell.
  18. 18
    Combine with the pureed ingredients and add the ground cinnamon, cardamon, nutmeg and cloves.
  19. 19
    Bottle and store in the refrigerator

Nutrition Facts

Servings 6

Amount Per Serving
Calories 1073.0kcal
% Daily Value *
Total Fat 7.9g13%
Saturated Fat 1.2g6%
Cholesterol 1.9mg1%
Sodium 66.8mg3%
Total Carbohydrate 257.3g86%
Dietary Fiber 1.8g8%
Sugars 252.4g
Protein 1.4g3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: blending, boiling, chili, chillies, chopped, curry, dried, finely, frying, garlic, grass, indian, koeng, kruang, lemon, main, masaman, muslim, oil, onions
Read it online: https://www.chefs-mate.com/recipe/masaman-muslim-curry-paste-kruang-koeng-ma/