Massaman Curry Paste

Name: Massaman Curry Paste
Ingredients: 3 each hot chili peppers dried; 3 tablespoons shallots chopped; 2 tablespoons garlic chopped; 1 teaspoon galangal root chopped; 1 1/4 tablespoons lemongrass chopped; 2 each cloves; 1 tablespoon coriander seeds; 1 teaspoon cumin seeds; 5 each peppercorns; 1 teaspoon shrimp paste; 1 teaspoon salt

11 ingredients

5 steps

Ingredients

3 each hot chili peppers dried
3 tablespoons shallots chopped
2 tablespoons garlic chopped
1 teaspoon galangal root chopped
1 1/4 tablespoons lemongrass chopped
2 each cloves
1 tablespoon coriander seeds
1 teaspoon cumin seeds
5 each peppercorns
1 teaspoon shrimp paste
1 teaspoon salt

Directions

1

Soak dried chilies in hot water for 15 minutes and deseed.
2

In a wok over low heat put the shallots, garlic, galangal, lemon grass, cloves, coriander seeds, cumin seeds and dry fry for about 5 minutes, then grind into a powder (with mortar and pestle).
3

Into a blender, put the rest of the ingredients except the shrimp paste and blend to mix well.
4

Add the shallot-garlic-galangal- lemon grass-clove-coriander seed-cumin seed mixture and the shrimp paste and blend again to obtain 1/2 cup of a fine-textured paste.
5

This can be stored in a glass jar in the refrigerator for about 3 to 4 months.