Thai Massaman Curry Paste Recipe
Make this authentic Thai massaman curry paste recipe at home for rich, restaurant-style Thai curries. Use a mortar and pestle or a food processor for ease!
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 dry red spur chilies and soak them in water for 10 minutes to ease the pounding.
- Place black peppercorns, coriander seeds, cinnamon, star anise, cumin, and cardamom in a pan. Roast for 30 seconds over medium heat.
- Combine the roasted spices with galangal, lemongrass, and salt. Pound these dry ingredients first—doing so helps to draw out the moisture from the other ingredients.
- Add the remaining ingredients and continue to pound until you get a fine paste.
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.
- For a vegan curry paste, you can omit the shrimp paste.
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
