Kaeng Masaman Thai Islamic Curry Beef 7 dried chilies 2 tablespoon coriander seed 1 tablespoon cumin seed 1 tablespoon shredded ginger 1 bruised lemongrass 1 teaspoon seasalt 5 black peppercorns 1/4 teaspoon shredded nutmeg 1/2 teaspoon terasi (shrimp paste) 2 tablespoon oil 8 shallots 6 cloves garlic 3 lb beef (or chicken duck, pork) 4 cup coconut milk 150 gm roasted peanuts briefly ground 1 tablespoon fish sauce 5 cloves 2 inches cinnamon 1 teaspoon cardemom 1 tablespoon lemonjuice Method: Heat the oil and fry the shallots and garlic till it is golden brown. Add the fried shallots and garlic to the other ingredients in the foodprocessor and make into a paste. Cut the meat into pieces and put them in a pan with the coconutmilk. Add the peanuts and the fishsauce. Bring to boil, lower the heat and cook for approximately 1 hour till the meat is nearly done. Add the prepared paste, cloves, cinnamon and cardemon and cook till the meat is tender. Take out the meat and cook the sauce until it becomes thicken.Add the meat again and bring to taste with extra fishsauce, lemonjuice and palmsugar. Heat a few minutes and serve with Thai pandan rice. Yield: 1