Massaman Curry Paste recipe

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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
½ cup chopped garlic
½ 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

Nutrition Info

21 calories
carbohydrate: 4.2 g
cholesterol: 0.6 mg
fat: 0.4 g
fiber: 0.6 g
protein: 0.8 g
saturatedFat: 0.1 g
servingSize: -
sodium: 294.8 mg
sugar: 0.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Place dried chile peppers in a small bowl and cover with warm water, soak until rehydrated, about 20 minutes. Drain.

  2. 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.

  3. 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.

  4. 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.

Recipe Yield

16 servings

Recipe Note

This is a curry paste used in Thai cooking. You can substitute shallot for the yellow onion, if desired.

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