southsidekitchen.com
Massaman Curry Paste
Home-made Thai massaman curry paste is better than anything you can buy. Once you've tried this easy and delicious recipe you'll never want to go back.
Ingredients
- 6 g coriander seeds
- 6 g cumin seeds
- 1 g ground cardamom
- 3 g cinnamon quills
- 1 g cloves
- 2 g white peppercorns
- 10 red chillies, dried and de-seeded
- 15 g sea salt
- 20 g shrimp paste
- 30 ml sunflower oil
- 120 g shallots, finely chopped
- 30 g garlic, roughly chopped
- 60 g lemongrass, finely sliced
- 20 g galangal, peeled and finely sliced
- 10 kaffir lime leaves
- 3 g lime zest, grated
- 6 g coriander root, thoroughly washed and roughly chopped
- 1 g ground nutmeg
Instructions
- Warm a frying pan over medium heat. Add the coriander seeds, cumin seeds, ground cardamom, cinnamon quills, cloves, white peppercorns, dried red chillies and salt. Cook for several minutes, stirring occasionally, until the chillies blacken and spices are toasted. Transfer to a mortar and set aside.
- Wrap the shrimp paste inside a small piece of aluminium foil and fold it over to form a parcel. Place it in the frying pan and toast on medium heat for 1-2 minutes on each side. Remove the shrimp paste from the parcel and set aside.
- Heat the oil in the frying pan and cook the shallots, garlic cloves, lemongrass, galangal, kaffir lime leaves and shrimp paste until softened and starting to brown. Remove from the heat and allow to cool.
- When cooled, transfer the mixture to the mortar and combine with the toasted spices. Add the lime zest, coriander roots and nutmeg then grind everything until smooth.
Notes
- The curry paste can be stored in the refrigerator for up to five days, or frozen for up to three months.
- Check out my Beef Massaman Curry recipe to learn how to use the curry paste to make massaman curry.