Massaman Curry Paste

Most of these ingredients can be found at Asian markets or in the Asian section of the supermarket.

Photo by Lisa M.
Adapted from bonappetit.com

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from bonappetit.com

Ingredients

  • 12

    dried bird chiles

  • 11

    cloves garlic, peeled

  • 3

    lemongrass stalks, tough outer layers removed, thinly sliced

  • 1

    medium shallot, thinly sliced

  • 1

    1 1/2” piece peeled galangal or ginger, thinly sliced

  • 1

    tablespoon vegetable oil

  • 6

    whole cardamom pods

  • 6

    whole cloves

  • 1

    1” piece cinnamon stick

  • 2

    tablespoons coriander seeds

  • 2

    teaspoons cumin seeds

  • 1/2

    cup cilantro root and/or stems

  • 1/4

    cup salted, dry-roasted peanuts

  • 1/2

    teaspoon ground nutmeg

  • 1/2

    teaspoon ground turmeric

  • 1/2

    teaspoon kosher salt

  • Special equipment:

  • A spice mill or a mortar and pestle

Directions

Preheat oven to 350°. Soak chiles in warm water in a small bowl 15 minutes; drain and pat dry. Toss chiles, garlic, lemongrass, shallot, and galangal with oil on a rimmed baking sheet. Roast, tossing once, until fragrant and chiles are golden brown, 6–8 minutes. Let chile mixture cool. Meanwhile, combine cardamom, cloves, cinnamon, coriander, and cumin in a small dry skillet and toast over medium heat until fragrant, about 2 minutes; let cool. Gently crush pods and remove cardamom seeds from pods; discard pods. Grind spices in spice mill or with mortar and pestle. Transfer spices to a food processor; add chile mixture, cilantro, peanuts, nutmeg, turmeric, and salt, and process to a smooth paste. DO AHEAD: Paste can be made 1 month ahead. Cover and chill, or freeze up to 6 months.

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