To make:
In a heavy skillet, heat 1 teaspoon oil over medium heat. Cook shallots and garlic 2 minutes, or until fragrant and soft. Add peppercorns, star anise, cinnamon stick, and caraway and coriander seeds.

Cook, stirring 3 minutes, or until lightly toasted. Remove from heat, cool completely and grind the mixture in a spice grinder or a clean coffee grinder. Set aside.

In a large saucepan, heat remaining 2 teaspoons vegetable oil over medium heat. Cook shrimp and Masaman curry paste, stirring constantly, 2 minutes. Ass1 cup coconut milk and bring to a boil. Add remaining coconut milk, reserved ground mixture, fish sauce, tamarind juice, sugar, salt, galangal and lemon grass powders. Bring to a boil, stirring. Reduce heat and simmer about 10 minutes. Strain through a fine strainer; set a side. Makes about 2 cups.

Per serving (1 tablespoon): 34 calories, 93 percent calories from fat, 3 grams total fat, 0.02 milligram cholesterol, 3 grams saturated fat, 0.36 grams protein, 0.89 grams carbohydrates, 0.25 gram total fiber, 40 milligrams sodium.

*Available in Asian markets.