RECIPE - Massaman Curry Paste
User Reviews
4.7
18 reviews
Excellent
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
25 mins
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Servings
6
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Calories
78 kcal
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Course
Condiments
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Cuisine
Thai
RECIPE - Massaman Curry Paste
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This Massaman Curry paste is a wonderfully rich but relatively mild curry paste that is easy to make at home. Homemade curry pastes are so much fresher and so much tastier than store bought pastes. And you are control of the heat!!!! This Massaman blend is packed with flavor and uses easy to find grocery store ingredients!
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Ingredients
- 5-10 dried red chillies (see note 1)
- 1 kaffir lime leaf (dried or fresh)
- 2 large shallots
- 11 garlic cloves
- 1 inch piece fresh ginger
- 2 stalk lemongrass
- 1 teaspoon vegeatble oil (or sunflower/canola/peanut)
- 1 tablespoon coriander seeds (See note 2)
- 1 teaspoon cumin seeds (See note 2)
- ½ teaspoon fennel seeds (See note 2)
- 3 cardamon pods (See note 2)
- ½ teaspoon grated nutmeg
- ½ teaspoon ground cinnamon
- ½ teaspoon ground cloves
- ½ teaspoon ground turmeric
- 1 teaspoon ground white pepper
- 1 teaspoon brown sugar/palm sugar
- small bunch cilantro/coriander - with roots
- 1 tablespoon vegetable oil (or sunflower/canola/peanut)
- 1 teaspoon salt
- 1 tablespoon Thai shrimp paste
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Instructions
- Pre-heat oven to 350°F/170ºC/.
- Fill a small bowl with warm water and soak the dried chillies and lime leaf for 15 minutes.
- Drain them and gently pat dry.
- Peel the shallots, garlic and ginger, then cut the shallots into 4 pieces, slice the ginger into 6 disks and leave the garlic cloves whole.
- Finely slice the white part of the lemongrass, discarding the really woody green end.
- Place the soaked chillies, shallots, ginger, garlic and lemongrass on a baking sheet , drizzle with a teaspoon of oil and roast the for about 7 minutes. Once roasted set aside to cool slightly.
- Meanwhile, add the coriander, cumin, fennel seeds and cardamom pods to a small dry frying pan. (see note 2)
- Toast the spices over a medium heat for about 2 minutes until they are fragrant. Set aside to cool.
- Once cool, gently crush the cardamon pods, tipping the seeds into a pestle and mortor (or spice gringer) and discard the pods. Add the other toasted spices and grind.
- Then add the nutmeg, cinnamon, ground cloves, turmeric, white pepper and brown sugar/palm sugar and move about to combine, breaking up the sugar as you go.
- Place the toasted ground spices, roasted aromatics (shallots garlic etc) into a food processor along with the soaked lime leaf, fresh cilantro (including the roots and stems), the 1 tablespoon of oil and the salt. Blitz until you have a course paste.
- Add in the shrimp paste and blitz until smooth.
- The paste will keep for a month in the fridge or in the freezer for a year.
Notes
- 5 chilies will give you a very mild curry paste, 10 will give it a bit of a kick, but still mild compared to most Thai curries.
You can use pre-ground spices here. You'll need to reduce the quantity:
¾ tablespoon ground coriander ½ teaspoon ground cumin ½ teaspoon ground fennel ¼ teaspoon round cardamon
- ¾ tablespoon ground coriander
- ½ teaspoon ground cumin
- ½ teaspoon ground fennel
- ¼ teaspoon round cardamon
Nutrition Information
Show Details
Calories
78kcal
(4%)
Carbohydrates
10g
(3%)
Protein
4g
(8%)
Fat
4g
(6%)
Saturated Fat
2g
(10%)
Cholesterol
29mg
(10%)
Sodium
484mg
(20%)
Potassium
211mg
(6%)
Fiber
2g
(8%)
Sugar
3g
(6%)
Vitamin A
355IU
(7%)
Vitamin C
56.7mg
(63%)
Calcium
45mg
(5%)
Iron
1.6mg
(9%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 78 kcal
% Daily Value*
| Calories | 78kcal | 4% |
| Carbohydrates | 10g | 3% |
| Protein | 4g | 8% |
| Fat | 4g | 6% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 29mg | 10% |
| Sodium | 484mg | 20% |
| Potassium | 211mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 355IU | 7% |
| Vitamin C | 56.7mg | 63% |
| Calcium | 45mg | 5% |
| Iron | 1.6mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
18 reviews
Excellent
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