"This curry paste can be made ahead and kept in the fridge or freezer!"
Thai Massaman Curry Paste
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Prep time 30mins
Cook time 10mins
Serves or Makes: 4
Recipe Card
ingredients
- 5 cm chopped Lemongrass
- 3 cm chopped Galangal or Ginger
- 3 chopped Garlic
- 1/2 chopped Onion
- 3 Kafir Lime Leaves or zest of 1 Lime
- 5 big dried red Chilies
- 2 tbsp Coriander Seeds
- 1 tso Cumin Seeds
- 3 tbsp roasted Peanuts
- 1 tsp Salz
- 4 Cardamom Capsules
- 1/2 tsp Nutmeg
- 50 ml Olive Oil
Method
Step 1
Cut the dried large red Chilies into 1 cm pieces and soak in warm water for 20 minutes, then dry well. (these chilies are not hot, you need them for the color!)
Step 2
Toast the coriander seeds, cumin seeds, peanuts, and cardamom capsules in a greaseless pan. Then put them in a mortar and pound until they are completely crushed. You can also grind them into powder in a grinder, it's much faster
Step 3
Now add the soaked chilies to the mortar with the salt and pound.
Step 4
Then add all the ingredients and beat well. It may still be a little grainy, that looks good, but if you want it really as a paste, you have to beat a lot.
Step 5
Then heat the oil in a pan and add the paste, fry until the oil is absorbed and the paste smells wonderful! (it sounds like a lot of oil, but it will soak it all up for flavor.
Step 6
Keep in a jar in the fridge or freezer.