massaman curry paste

Ingredients

• Servings: 16
• 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
• 1/2 cup chopped garlic
• 1/2 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

Recipe

Preparation Time: 15 mins Cook Time: 5 mins Ready Time: 20 mins


• 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.