Description
One of the more unique Thai Curry Pastes, Massaman Curry was served to the royalty of Siam for centuries before Siam became Thailand. Dishes made with this curry paste usually involve some sour fruit such as tamarind or pineapple.
Ingredients
Units
Scale
- 5 New Mexico Chiles
- 1 1/2 Tbls Shrimp Paste
- 3 Tbls Coriander Seeds
- 1 1/2 tsp Cumin Seeds
- 1 tsp White Peppercorns
- 1 1/2 tsp Nutmeg
- 1 1/2 tsp Mace
- The Seeds From 7 Cardamom Pods
- 1 1/2 tsp Cinnamon
- 7 Cloves
- 3 Shallots, Minced
- 1/2 cup Sliced Garlic
- 5 New Mexico Chiles
- 1/3 cup Chopped Lemongrass
- 2 Tbls Galangal, chopped
- 1 1/2 Tbls Cilantro Root
- 1 tsp Salt
Instructions
- Remove the stems and seeds from the chiles. Cut them into rings and soak the rings in warm water for at least 15 minutes. Set aside.
- Wrap the shrimp paste in foil and toast it over a burner for 4 minutes until fragrant.
- Sweat the coriander seeds, cumin seeds, white peppercorns, nutmeg, mace, cardamom seeds, cinnamon and cloves in a dry skillet over medium heat for 5 minutes until fragrant.
- Grind the sweated spices in a spice grinder to a fine powder.
- Put the shallots, garlic, chiles, lemongrass, galangal, cilantro root and salt into a grinder or blender and grind into a smooth paste. You can add some of the chile soaking water if you need to but not too much!
- Add the shrimp paste to the wet ingredients and grind until it is incorporated
- Using the grinder mix together all the wet and dry ingredients. If you need to you can work in batches and mix together all the results at the end.
- Use right away or store in the refrigerator or freezer.
