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

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.