This Curry Paste can be used to make Massamun Curry, one of the heartiest Thai-inspired stew-like curries. The ingredients used to make this paste keep in the fridge for quite some time, so a little paste goes a long way. This recipe is jam-packed with flavor, so get ready for a curry that will keep you interested.
Massamun Curry Paste [Vegan, Gluten-Free]
- 6-8 dried red chiles
- 2 tablespoons coriander seeds
- 2 teaspoons cumin seeds
- 5 cardamom seeds
- 2 cinnamon sticks
- ¼ teaspoon nutmeg
- 5 cloves
- 1 teaspoon black peppercorns
- 1 medium shallot, chopped
- 2 tablespoons lemon grass, chopped (tender midsection only)
- 2-3 cloves garlic, chopped
- 1 tablespoon galangal
- 1 tablespoon fresh cilantro
- 2 teaspoons kaffir lime skin or leaves
- salt, to taste
- Stem and seed the dried red chilies. 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 pureed and incorporated into the 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 Massamun curry or freeze for later use.
This recipe yields roughly 1 cup of curry paste, and Massamun curry typically calls for 3-4 tablespoons. The remaining paste can be frozen for later use.