1 small onion
12 cloves garlic
2 tsp gaip (shrimp paste)
4 slices of fresh or dried ka (galin, gale) or sub.ginge
8 dried chillies
4 stalks lemongrass, chop fine
1/2 tsp peppercorns
2 tbsp coriander seeds
2 tbsp cumin seeds
6 whole cloves
Directions
ingredients into a dry wok and shake over a moderate
heat for 5 mins. or so, until they begin to brown. In
a mortar, pound all the ingredients, except the gapi,
together to a smooth paste. Add the gapi, and pound
until mixed. Store covered in the refrigerator til
needed.
From: The Thai Cookbook, Authentic Recipes for Your
Kitchen by Pannipa Dibbayawan and Guy Cox Typed by
Joell Abbott 8/94
Servings: 1 big servin
Kreung Gaeng Masaman (Muslim Curry Paste) Recipe brought to you by Recipe Ideas
Categories: Chili; Fish; Fruit; Seafood; Thai; Vegetable
The History of Recipes
It is quite possible to prove the history of recipes back into the distant past, at least as far back as early Egypt, and potentially, even further back. Interesting though that maybe, sadly, these ancient recipes were just very simple hieroglyphic recipes for meal preparation.
Moving on, we have a couple of recipe books published in the 14th Century ; a recipe book entitled `Forme of Cury`, and another, similary titled `Curye on Inglish`. Don`t be fooled by the titles though, they are not about the curry that is popular today, but rather descriptions of the types of food prepared by the chefs of the rich. By the time we get to the twentieth century, cooking publications are highly popular as a result of increased literacy, people having more free time and being a little richer. |
We hope you enjoy this Kreung Gaeng Masaman (Muslim Curry Paste) recipe.
