How should I prepare the dried red chilis before adding them to the paste?

Stem and seed the dried red chilis, then soak them in warm water for 10-15 minutes until soft. Drain and squeeze them dry before use.

What is galangal, and is it essential for this recipe?

Galangal is a root related to ginger, offering a distinct citrusy and peppery flavor crucial for authentic Massaman curry paste. The recipe specifies 1 tablespoon, and it's best to source galangal for the intended flavor profile.

Can I use a food processor instead of a mortar and pestle to make this paste?

Yes, the recipe provides an alternative method. You can combine all ingredients in a food processor and process them into a smooth paste, adding a small amount of water if needed to facilitate blending.

Why do I need to dry roast the spices for this curry paste?

Dry roasting spices like coriander, cumin, cardamom, cinnamon, nutmeg, cloves, and peppercorns for 5-7 minutes until fragrant enhances their aroma and deepens their flavor, which is essential for a rich Massaman paste.

How should I store any leftover Massaman curry paste?

You can use the paste immediately to make Massaman curry, or freeze it in an airtight container for later use, as specified in the recipe.

10 years ago

Massaman Curry Paste
[Vegan, Gluten-Free]

Name: Massaman Curry Paste [Vegan, Gluten-Free]
Cook time: 20 min
Yield: 1 cup
Ingredients: 6-8 dried red chilis (see notes); 2 tablespoons coriander seeds; 2 teaspoons cumin seeds; 5 whole cardamom seeds; 2-inch piece cinnamon stick; 1/4 teaspoon nutmeg; 5 cloves; 1 teaspoon whole black peppercorns; 1 medium-sized shallot, chopped; 2 tablespoons lemongrass, chopped (tender midsection only); 2-3 garlic cloves, chopped; 1 tablespoon galangal (see notes); 1 tablespoon cilantro, fresh roots or stems; 2 teaspoons kaffir lime skin or leaves; Salt, to taste

PN By: Pavani Nandula

Author Bio

Cook's Hideout is all about delicious vegetarian dishes from India and also from around the... Read More

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A vibrant, reddish-brown homemade Massaman curry paste in a rustic stone mortar, surrounded by fresh ingredients like dried red chilis, lemongrass, galangal, and whole spices.

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Massaman Curry Paste [Vegan, Gluten-Free]

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Massaman is supposed to be the heartiest of all Thai curries. Inspired by Persian cuisine, the curry paste used to make the curry is complex and elaborate, containing more ingredients, especially dry-roasted and spicy flavors, than any other curry paste. Even though it is a long list of ingredients for... Read More

Ingredients You Need for Massaman Curry Paste [Vegan, Gluten-Free]

6-8 dried red chilis (see notes)
2 tablespoons coriander seeds
2 teaspoons cumin seeds
5 whole cardamom seeds
2-inch piece cinnamon stick
1/4 teaspoon nutmeg
5 cloves
1 teaspoon whole black peppercorns
1 medium-sized shallot, chopped
2 tablespoons lemongrass, chopped (tender midsection only)
2-3 garlic cloves, chopped
1 tablespoon galangal (see notes)
1 tablespoon cilantro, fresh roots or stems
2 teaspoons kaffir lime skin or leaves
Salt, to taste

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How to Prepare Massaman Curry Paste [Vegan, Gluten-Free]

Stem and seed the dried red chilis. Soak them in warm water for 10-15 minutes or until soft. Drain and squeeze dry.
Dry roast the coriander seeds, cumin, cardamom, cinnamon, nutmeg, cloves, and peppercorns in a pan over medium heat for 5-7 minutes or until fragrant.
Using a mortar and pestle, pound and grind all the ingredients, adding in each new ingredient only after the previous one is puréed and incorporated into a paste.
Alternatively, combine all the ingredients in a food processor and process into a smooth paste, adding a small amount of water to facilitate blending. Use as needed to make massaman curry or freeze in an airtight container for later use.

Notes

Use whatever chilis are available to you: California, New Mexico, Indian, or Guajillo chilis. You can find galangal at any well-stocked Indian grocery. If you can't find fresh, look for jarred.