Homemade Massaman Curry Paste
Make your own homemade massaman curry paste. Control the ingredients used, the heat and spices.
Servings: 8 serves
Calories: 51kcal
Equipment
Ingredients
- 1 tbsp coriander seeds
- 3 tsp cumin seeds
- 1/2 tsp cardamom seeds
- 1/2 cinnamon quill
- 1/4 tsp nutmeg freshly grated
- 1 tsp black peppercorns
- 6 cloves
- 4-6 dried long red chillies broken up and soaked in hot water for 2 hours
- 1 tbsp lemongrass finely minced
- 45 g (1/3 cup) roasted peanuts plus extra to serve
- 4 large red shallots coarsely chopped
- 4 cloves garlic coarsely chopped
- 3 coriander stalks the leaves can be used in the curry dish for flavour and garnish
Instructions
CONVENTIONAL METHOD
- Toast coriander seeds, cumin seeds, cardamom seeds, cinnamon quill, nutmeg, peppercorns and cloves in a dry frypan or skillet, over medium heat until fragrant. Remove and cool for a few minutes before making paste.
- Deseed chillies and place into a food processor. Add toasted spices and remaining ingredients. Pulse until mix forms a smooth paste.
THERMAL METHOD
- Toast coriander seeds, cumin seeds, cardamom seeds, cinnamon quill, nutmeg, peppercorns and cloves 3 minutes/100℃/reverse stir. Allow to cool for a few minutes before making paste.
- Deseed chillies and place into bowl with spices and remaining ingredients. Mix 1 minute/speed 7. Scrape and repeat as necessary.
Notes
- Store paste in airtight jar for up to 1 month.
- Spoon mix into ice cube tray and freeze. Remove from ice cube tray and transfer to ziplock bag and store in freezer for up to 1 year.
- Ground spices can be substituted for whole seeds.
- Use approximately 1 tbsp per 2 person serve or as curry recipe requires.
Nutrition
Serving: 1serve | Calories: 51kcal | Carbohydrates: 5g | Protein: 2g | Fat: 3g | Saturated Fat: 1g | Sodium: 5mg | Potassium: 119mg | Fiber: 2g | Sugar: 1g | Vitamin A: 10IU | Vitamin C: 1.6mg | Calcium: 30mg | Iron: 1.1mg | Net Carbs: 3g