Massaman Curry Paste
ID: 252dafaa...
A rich, flavorful, and aromatic Thai curry paste made entirely from scratch. This recipe incorporates deeply fragrant roasted dry spices alongside fresh aromatics, processed easily using an immersion blender for a perfect consistency without any added liquid.
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🍳 Cooking Flow
Grind and combine all dry toasted spices, ground spices, and salt. → Seed and grind the mild and spicy dried chilies into a fine powder. → Prep and place all fresh aromatics and shrimp paste in a blending jar. → Blend the fresh ingredients first using an immersion blender to release moisture. → Add the ground spices and chili powder, and blend until a smooth paste forms.
Cooking Steps
Brief Cooking Order
Grind and combine all dry toasted spices, ground spices, and salt. → Seed and grind the mild and spicy dried chilies into a fine powder. → Prep and place all fresh aromatics and shrimp paste in a blending jar. → Blend the fresh ingredients first using an immersion blender to release moisture. → Add the ground spices and chili powder, and blend until a smooth paste forms.
Introduction
A rich, flavorful, and aromatic Thai curry paste made entirely from scratch. This recipe incorporates deeply fragrant roasted dry spices alongside fresh aromatics, processed easily using an immersion blender for a perfect consistency without any added liquid.
Step 1
Grind the toasted coriander seeds, toasted cumin seeds, and white peppercorns in a spice grinder (or mortar and pestle) until fine. Mix in the ground cinnamon, nutmeg, cardamom, cloves, and salt to combine.
Step 2
Cut open the dried spur (or guajillo) chilies with scissors, shake out and discard the seeds, and cut them into smaller pieces. Do the same with the spicy dried Thai (or arbol) chilies.
Step 3
Place the cut dried chilies into the dry spice grinder and grind them into a fine powder.
Step 4
To a high-sided blending jar, add the chopped shallots, chopped lemongrass, chopped garlic, chopped cilantro roots, chopped galangal, and fermented shrimp paste.
Step 5
Use a powerful immersion blender to mash and blend the fresh ingredients together. Force the blades down into the ingredients to release their natural moisture until a coarse paste starts to form.
Ingredients List
Important Notes
If you do not have a spice grinder or immersion blender, you can use a mortar and pestle. When doing so, soak the dried chilies in warm water first to soften them before grinding.
Guajillo chilies make an excellent substitute for Thai dried spur chilies, and arbol chilies work perfectly in place of spicy Thai dried chilies.
An immersion blender is ideal for making curry paste at home because it can blend small amounts into a fine paste without needing any added liquid.
Keep the fermented shrimp paste jar closed as much as possible to prevent its strong odor from filling your kitchen.
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