Massaman Curry Paste
By garciamoss
Most of these ingredients can be found at Asian markets or in the Asian section of the supermarket.
Ingredients
- Special equipment:
- 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
- A spice mill or a mortar and pestle
Details
Adapted from bonappetit.com
Preparation
Step 1
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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