It’s so easy to make your own Thai style curry pastes at home and this homemade massaman curry paste is one of my favourites!
Massaman Curry Paste
A quick, easy and tasty homemade massaman curry paste!
- 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
- 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.
- Lightly toast the peppercorns, coriander seeds, cumin seeds, fennel seeds, and cardamon pods before grinding in a spice grinder.
- Puree everything in a food processor until it forms a smooth paste, adding oil if needed.
Tip: Store any unused curry paste in the freezer for use later!