MASSAMAN CURRY PASTE

Massaman Curry Paste image

This is a curry paste used in Thai cooking. You can substitute shallot for the yellow onion, if desired.

Provided by Drew Boone

Time 20m

Yield 16

Number Of Ingredients 15

Ingredients

2 tablespoons small dried red chile peppers - stemmed, seeded, and chopped
2 tablespoons whole cumin seeds
1 teaspoon coriander seeds
1 teaspoon whole black peppercorns
1 teaspoon whole cloves
1 teaspoon ground cinnamon
1 teaspoon ground mace
1 teaspoon ground nutmeg
1 teaspoon ground cardamom
½ cup chopped garlic
½ cup onion, chopped
3 stalks fresh lemon grass, trimmed and coarsely chopped
1 tablespoon minced fresh ginger, or more to taste
1 tablespoon shrimp paste
2 teaspoons salt

Steps:

Place dried chile peppers in a small bowl and cover with warm water; soak until rehydrated, about 20 minutes. Drain.
Heat a skillet over medium heat. Cook and stir cumin seeds, coriander seeds, peppercorns, and whole cloves in hot skillet until fragrant, 3 to 5 minutes. Transfer spices to a small bowl to cool completely. Grind spices into a fine powder using a spice grinder or mortar and pestle.
Return skillet to medium heat. Cook and stir cinnamon, mace, nutmeg, cardamom in hot skillet until fragrant, 2 to 3 minutes. Transfer spices to a separate small bowl to cool.
Process garlic, onion, lemon grass, rehydrated chile peppers, ginger, shrimp paste, and salt in a food processor until smooth. Add all spices and process until smooth and well-mixed.

Nutrition Facts : Calories 21 calories, Carbohydrate 4.2 g, Cholesterol 0.6 mg, Fat 0.4 g, Fiber 0.6 g, Protein 0.8 g, SaturatedFat 0.1 g, Sodium 294.8 mg, Sugar 0.3 g