Name: Massaman Curry Paste recipe
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

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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

Nutrition Info

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 servingSize: - sodium: 294.8 mg sugar: 0.3 g transFat: : - unsaturatedFat: : -

Directions

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.

Recipe Yield

16 servings

Recipe Note

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

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