Thai Massaman Curry Paste Recipe
This from-scratch Thai Massaman Curry Paste stays pretty close to traditional roots whilst using common European ingredients.
Servings 8 Portions of Curry
Calories 64kcal
Ingredients
- 5 Dried Chilli Peppers (medium-sized)
- 2 tablespoon Coriander Seeds
- 2 teaspoon Cumin Seeds
- 1 teaspoon Whole Black Peppercorns
- 1 Blade Mace
- 6 Cloves
- 4 Green Cardamom Pods
- 10 Garlic Cloves
- 100 g Shallots ⅔ Cup
- 15 g Ginger ½ of a thumb-sized piece
- 6 Red Thai Birds Eye Chilli Peppers
- 6 Lime Leaves
- 2 Lemongrass Stalks
- 2 teaspoon Salt
- 2 Limes (zest only)
Instructions
- Soak the dried chillies in just enough boiling water to cover for 5 minutes.
- Toast the coriander, cumin, mace, cloves, cardamom pods and black pepper in a dry pan for 60 seconds.
- Transfer to a blender.
- Peel the shallots, ginger and garlic and add them to the toasted spices.
- Remove the stems from the lime leaves and discard them, and toss the leaves into the blender.
- Take the tops off the bird's eye chillies and add them too.
- Chop and add in the lemongrass stalks, salt, and lime zest.
- Remove the dried chillies from the water and add them to the blender and blitz.
- Turn the paste out into a pestle and mortar and pound the snot out of it until you get a really smooth paste!
This step is optional, but it really helps create a smooth paste and better curry!
Notes
This amount of curry paste (around 200g) will make around 8 portions of massaman curry in most of my recipes.
Nutrition
Serving: 1 | Calories: 64kcal | Carbohydrates: 15g | Protein: 2g | Fat: 1g | Polyunsaturated Fat: 1g | Cholesterol: 4mg | Sodium: 782mg | Fiber: 3g | Sugar: 3g
