Massaman Curry Paste Recipe
This Massaman curry paste recipe is a mix of Indian and Thai flavors with a mild level of spice, essential for Massaman curry, though quite versatile.
Servings: 16 tablespoons
- 6 dried Japones chilies stems and seeds removed (or use chile de arbol)
- 1 dried guajillo chili stems and seeds removed.
- 1 tablespoon vegetable oil
- 1 small shallot chopped
- 1 stalk lemongrass base and tops removed, minced
- 2 tablespoons grated fresh galangal skin on
- 4 cloves garlic chopped
- 2 teaspoons cilantro roots chopped
- 1 teaspoon shrimp paste
- 1 dried bay leaf
- 2 teaspoons tamarind concentrate
- ¼ teaspoon cumin
- ¼ teaspoon cinnamon
- ¼ teaspoon ground cardamom
- ¼ teaspoon nutmeg
- Water as needed to thin
Heat a small pan to medium heat.
Add the dried chilies and dry toast them for 1 minute per side, or until they darken and become slightly fragrant. Do not burn.
Remove from heat and add enough water to cover the chilies. Soak until softened, about 15 minutes.
Remove the peppers and add them to a food processor or blender along with the remaining ingredients. Process to form a paste. Alternatively, you can use a mortar and pestle.
If the paste is too thick, add a teaspoon of water at a time and process until smooth. You can use some of the reserved chili soaking water for this as well.
Use as needed, or store in the refrigerator in a sealed container until ready to use (up to 2 weeks). You can also freeze it.
Calories: 8kcal | Carbohydrates: 2g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 4mg | Sodium: 12mg | Potassium: 25mg | Fiber: 1g | Sugar: 1g | Vitamin A: 110IU | Vitamin C: 1mg | Calcium: 5mg | Iron: 1mg