Massaman Curry Paste Recipe
Make your own Thai Massaman curry paste with this authentic recipe. I'll show you how to get the right texture using two different methods.
Equipment
- Mortar and pestle or food processor
- Small skillet for roasting spices
- Sharp knife and cutting board
Ingredients
- 30 g dry red spur chilies
- 50 g lemongrass
- 50 g shallots
- 30 g garlic
- 10 g galangal
- 10 g shrimp paste
- 5 g salt
- 5 g cardamom
- 4 g cumin
- 4 g coriander seeds
- 10 g cinnamon
- 2 g black peppercorns
- 10 g star anise
Instructions
- Slice the dried red chilies and soak them in water for 10 minutes. Drain well. Peel and thinly slice the galangal and lemongrass.
- Place the black peppercorns, coriander seeds, cinnamon, star anise, cumin, and cardamom in a dry skillet. Roast over medium heat for about 30 seconds, stirring until fragrant. Remove from the heat and let cool.
- Mortar and pestle method: Pound the roasted spices into a fine powder. Add the soaked chilies and salt, and pound until broken down. Add the galangal and lemongrass and continue pounding until finely ground. Add the shallots and garlic, then pound until combined. Add the shrimp paste last and continue pounding until you have a fine, thick curry paste.
- Food processor method: Add the cooled roasted spices and all the remaining ingredients to a food processor. Blend until you have a thick, evenly combined paste.
Stop occasionally to scrape down the sides of the bowl. Work in batches if needed.
Notes
- Use the nutrition card in this recipe as a guideline.
- This recipe yields 8.5 oz of curry paste, you can store the leftovers for later use.
Calories: 36kcal | Carbohydrates: 7g | Protein: 2g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.3g | Cholesterol: 14mg | Sodium: 294mg | Potassium: 137mg | Fiber: 2g | Sugar: 1g | Vitamin A: 18IU | Vitamin C: 2mg | Calcium: 53mg | Iron: 2mg
