Massaman Curry Paste
Massaman Curry Paste recipe
Yield
8 servingsPrep
20 minCook
0 minReady
35 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | each |
hot chili peppers
dried |
*
|
| 3 | tablespoons |
shallots
chopped |
|
| 2 | tablespoons |
garlic
chopped |
|
| 1 | teaspoon |
galangal root
chopped |
*
|
| 1 ¼ | tablespoons |
lemongrass
chopped |
|
| 2 | each | cloves |
*
|
| 1 | tablespoon | coriander seeds |
|
| 1 | teaspoon | cumin seeds |
|
| 5 | each | peppercorns |
*
|
| 1 | teaspoon | shrimp paste |
*
|
| 1 | teaspoon | salt |
|
Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Sugar-Free
Directions
Soak dried chilies in hot water for 15 minutes and deseed.
In a wok over low heat put the shallots, garlic, galangal, lemon grass, cloves, coriander seeds, cumin seeds and dry fry for about 5 minutes, then grind into a powder (with mortar and pestle).
Into a blender, put the rest of the ingredients except the shrimp paste and blend to mix well.
Add the shallot-garlic-galangal- lemon grass-clove-coriander seed-cumin seed mixture and the shrimp paste and blend again to obtain ½ cup of a fine-textured paste.
This can be stored in a glass jar in the refrigerator for about 3 to 4 months.
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