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Massaman Curry Paste

A rich and aromatic paste that enhances various dishes with its complex flavor profile, perfect for curries, soups, and marinades.
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 1 cup
Course: Condiment
Cuisine: Thai
Calories: 100
Ingredients Equipment Method Notes

Ingredients
  

Spices
  • 3 tablespoons coriander seeds
  • 1 tablespoon cumin seeds
  • 1 teaspoon black peppercorns
  • 1 teaspoon cloves
  • 1 teaspoon cinnamon powder
  • 3-4 dried red chilies adjust for heat
Aromatics
  • 1 tablespoon shrimp paste
  • 5 tablespoons chopped shallots
  • 4 cloves garlic
  • 1 tablespoon galangal or ginger peeled and chopped
  • 1 tablespoon tamarind paste
  • 2 tablespoons palm sugar or brown sugar
  • 1 tablespoon lime juice

Equipment

  • Food processor or mortar and pestle
  • Measuring spoons
  • Measuring cups
  • Spatula
  • Glass jar for storage

Method
 

  1. In a dry skillet, toast the coriander seeds, cumin seeds, black peppercorns, and cloves over medium heat for about 2-3 minutes.
  2. While the spices cool, soak the dried red chilies in hot water for about 10 minutes.
  3. Once cool, transfer the toasted spices to a food processor and pulse until finely ground.
  4. Add shallots, garlic, and galangal to the ground spices and blend.
  5. Drain the soaked chilies and add them to the mixture, blending until smooth.
  6. Incorporate tamarind paste, palm sugar, lime juice, and cinnamon powder, adjusting flavors as needed.
  7. Transfer the paste to a glass jar and store in the refrigerator for up to two weeks.

Notes

For an even richer flavor, let the paste sit overnight before using it. This paste is versatile for various cuisines and can be adjusted for heat level.