Massaman Curry Paste

Massaman Curry Paste

A quick, easy and tasty homemade massaman curry paste!

Print Recipe

ingredients

• 10 dried red chilies (such as Chile de árbol, cayenne or birds eye), toasted
• 1 lime, juice and zest
• 4 tablespoons shallots, coarsely chopped
• 3 tablespoons garlic, coarsely chopped
• 2 tablespoons galangal (or ginger), coarsely chopped
• 2 tablespoons lemongrass, peeled, lower 2 inches, coarsely chopped
• 2 tablespoons cilantro roots, coarsely chopped
• 1 teaspoon white peppercorns
• 2 teaspoons coriander seeds
• 1 teaspoon cumin seeds
• 1/2 teaspoon fennel seeds
• 3 green cardamon pods
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1 teaspoon ground turmeric
• 1 tablespoon shrimp paste

directions

1. Soak the dried chilies in 1/2 cup just boiled water until tender, about 20 minutes, before removing from the liquid, and removing the stems and seeds.
2. Lightly toast the peppercorns, coriander seeds, cumin seeds, fennel seeds, and cardamon pods before grinding in a spice grinder.
3. Puree everything in a food processor until it forms a smooth paste, adding oil if needed.

Nutrition Facts: Calories 10, Fat 0.1g (Saturated 0, Trans 0), Cholesterol 1mg, Sodium 6mg, Carbs 2g (Fiber 0.5g, Sugars 0.4g), Protein 0.4g

Nutrition by: