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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: Colonel Ian F. Khuntilanont-Philpott
The massaman indicates that the recipe is of a musselman or Islamic origin, and it probably owes something to early Portuguese influences, and is similar in concept to the "sour and hot" Goan style vindaloo dishes. By Thai standards this is usually a fairly mild curry. First you must prepare a massaman curry paste. This can be prepared in advance and stored in the fridge in a preserving jar for several weeks or even months.
10 to 20 dried red chills
1 tablespoon ground coriander seed
1 teaspoon ground cumin
1 teaspoon ground cinnamon (from fresh bark)
1 teaspoon ground cloves
1 teaspoon ground star anise
1 teaspoon ground cardamom
1 teaspoon ground white pepper
4 tablespoon chopped shallots (small red skinned onions)
1 tablespoon kaffir lime skin
1 tablespoon kapi (preserved shrimp paste)
4 to 6 tablespoon chopped garlic
1 to 2 teaspoon fish sauce
½ cube galangal root, roughly chopped
2 2 inch pieces of lemon grass, sliced into thin rounds
The galangal is roasted before use. The ground spices should preferably be fresh, in which case you should briefly toast them in a wok without any oil to bring out the flavor before grinding them. The ingredients are blended to a fine paste (traditionally in a heavy granite mortar and pestle, but you can use a food processor just as well, and with far less effort). Note if you can get fresh red chills you can usefully use them instead of the dried ones.