Name: Thai Massaman Curry Paste
Prep time: 20 min
Cook time: 8 min
Total time: 30 min
Ingredients: 16 dried red chillies (small and spicy); 0.5 cup hot water; 1 medium onion, finely sliced; 12 cloves of garlic, peeled; 3 stalks of lemongrass, outer layer removed, sliced thinly; 1" galangal (you may substitute with ginger); 1 tbsp vegetable oil (I used sesame seed oil); 6 cardamom pods (authentic thai recipes call for white cardamom, but you can use green instead); 6 cloves; 1" piece cinnamon stick; 2 tbsp coriander seeds; 2 tsp cumin seeds; 0.5 cup cilantro stems, chopped; 0.25 cup roasted peanuts; 0.33333333333333 tsp turmeric powder; 0.5 tsp salt

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Adapted from Bon Appetit Magazine

Thai Massaman Curry Paste

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Prep Time 20

Cook Time 8

Total Time 30

Ingredients Method

Ingredients

16 dried red chillies (small and spicy)
0.5 cup hot water
1 medium onion, finely sliced
12 cloves of garlic, peeled
3 stalks of lemongrass, outer layer removed, sliced thinly
1" galangal (you may substitute with ginger)
1 tbsp vegetable oil (I used sesame seed oil)
6 cardamom pods (authentic thai recipes call for white cardamom, but you can use green instead)
6 cloves
1" piece cinnamon stick
2 tbsp coriander seeds
2 tsp cumin seeds
0.5 cup cilantro stems, chopped
0.25 cup roasted peanuts
0.33333333333333 tsp turmeric powder
0.5 tsp salt

Method

Soak the dried red chillis in hot water for 15 minutes. Remove, pat dry. Set aside. Do not discard the water.
Preheat the oven to 350°F/180°C. Line a baking tray with foil, spread the sliced onions, garlic cloves, sliced lemon grass, sliced galangal and red chillis. Pour over the oil. Toss to combine. Bake at 350°F/180°C for 6-8 minutes until fragrant. Stir once in between. Set aside.
Dry roast the cardamom pods, cloves, cinnamon, coriander seeds, cumin seeds until fragrant. Let cool. Powder finely in a food processor.
Add the roasted ingredients, cilantro stems, turmeric powder, peanuts and salt to the spice powder. Blend using the water that was used to soak the chillis until you have a smooth, thick paste.
You may store this paste in an airtight container for up to one month refrigerated, or up to 6 months frozen.

Thai Massaman Curry Paste

Ingredients

Method

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