Massaman Curry Paste

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

• Preparation Time: 15 mins
• Cooking Time: 5 mins
• Total Time: 20 mins
• Calories: 21 Calories

Ingredients

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

Recipe Instructions

Step 1

Place dried chile peppers in a small bowl and cover with warm water; soak until rehydrated, about 20 minutes. Drain.

Step 2

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.

Step 3

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.

Step 4

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.