homemade massaman curry paste
No Image
This recipe comes from the Australian publication "Super Food Ideas" from mid 2000. An amazing massaman curry paste recipe if you are interested in making your own and reducing the fat and salt content in massaman curries when commercial curry pastes are used. Massaman curry is a rich flavourful curry, not as spicy and sweeter than most Thai curries.
►
yield
serving(s)
prep time
1 Hr
cook time
5 Min
method
Food Processor
Ingredients For homemade massaman curry paste
-
8 dried long red chillies, deseeded
-
1 teaspoon shrimp paste
-
2 teaspoons ground coriander/cilantro
-
2 teaspoons ground cumin
-
1 teaspoon ground cinnamon
-
1/4 teaspoon ground cloves
-
1 teaspoon ground white pepper
-
1 medium brown onion, chopped
-
3 garlic cloves, chopped
-
1 stem lemongrass, trimmed and white part chopped
-
3 cm piece galangal, peeled and chopped
How To Make homemade massaman curry paste
-
1Place the chillies in a heat proof bowl. Cover with boiling water and stand for 20 minutes, or until soft. Drain well and roughly chop.
-
2Wrap the shrimp paste in a square of foil. Heat a fry pan - not non-stick! Place the square of foil in the fry pan and cook each side for 2 -3 minutes, or until roasted.
-
3In a high powered blender, process the chillies, roasted shrimp paste, coriander (cilantro), cumin, cinnamon, cloves, pepper and 1 tablespoon of water until a smooth paste.
-
4Add the remaining ingredients (onion, garlic, lemon grass and galangal) one item at a time - blitzing well after each addition to form a paste. The paste will be thick and should be smooth with no lumps.
-
5Store in a clean, air tight jar in the fridge for up to 6 months. Use in recipes calling for massaman curry paste.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for Homemade Massaman Curry Paste:
ADVERTISEMENT
ADVERTISEMENT