Massaman Curry Paste
Ingredients
- 2 tablespoons small dried red chile peppers - stemmed, seeded, and chopped ⓘ
- 2 tablespoons whole cumin seeds ⓘ
- 1 teaspoon coriander seeds ⓘ
- 1 teaspoon whole black peppercorns
- 1 teaspoon whole cloves ⓘ
- 1 teaspoon ground cinnamon
- 1 teaspoon ground mace ⓘ
- 1 teaspoon ground nutmeg
- 1 teaspoon ground cardamom
- 1/2 cup chopped garlic ⓘ
- 1/2 cup onion, chopped
- 3 stalks fresh lemon grass, trimmed and coarsely chopped ⓘ
- 1 tablespoon minced fresh ginger, or more to taste ⓘ
- 1 tablespoon shrimp paste ⓘ
- 2 teaspoons salt ⓘ
Instructions
- Place dried chile peppers in a small bowl and cover with warm water; soak until rehydrated, about 20 minutes. Drain.
- Heat a skillet over medium heat. Cook and stir cumin seeds, coriander seeds, peppercorns, and whole cloves in hot skillet until fragrant, 3 to 5 minutes. Transfer spices to a small bowl to cool completely. Grind spices into a fine powder using a spice grinder or mortar and pestle.
- Return skillet to medium heat. Cook and stir cinnamon, mace, nutmeg, cardamom in hot skillet until fragrant, 2 to 3 minutes. Transfer spices to a separate small bowl to cool.
- Process garlic, onion, lemon grass, rehydrated chile peppers, ginger, shrimp paste, and salt in a food processor until smooth. Add all spices and process until smooth and well-mixed.
Nutrition & Diet Analysis (per serving)
723
kcal
36% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).