Ingredients for Massamun Curry Paste
- Dried Small Red Chilies
- 4 stalks lemongrass (white part only)
- Shallot
- 4 cloves garlic
- Galanga Root
- 4-5 kaffir lime leaves
- Fresh Cilantro
- 2 tablespoons coriander seeds
- 2 teaspoons salt
- Ground Cinnamon
- 1/2 teaspoon ground nutmeg
- Ground Cloves
- 2 tablespoons brown sugar
- 1 tablespoon shrimp paste
- 2 tablespoons vegetable oil
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How to Make Massamun Curry Paste
- Soak 8-10 dried Thai red chilies in warm water for 10-15 minutes until softened. Drain well and remove stems.
- Roughly chop the softened chilies.
- Lightly toast 2 tablespoons of coriander seeds in a small dry skillet over medium-low heat until fragrant (about 2-3 minutes). Watch carefully to prevent burning.
- Let the toasted coriander seeds cool slightly.
- In a food processor, combine the following ingredients: 1/2 cup shallots (roughly chopped), 4 stalks lemongrass (white part only, thinly sliced), 4 cloves garlic (peeled), 1 inch piece galangal (peeled and thinly sliced), 4-5 kaffir lime leaves (roughly chopped), 1/2 cup cilantro (packed), the chopped chilies, the toasted coriander seeds, 2 teaspoons salt, 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, 1/4 teaspoon ground cloves, 2 tablespoons brown sugar, 1 tablespoon shrimp paste, and 2 tablespoons vegetable oil.
- Process until a smooth paste forms, scraping down the sides as needed. Add more oil, 1 tablespoon at a time, if necessary to achieve a smooth consistency.
- Transfer the paste to an airtight container. Refrigerate for at least 30 minutes to allow the flavors to meld (or up to 3 months). It can also be frozen for longer storage.
- Your homemade Massamun Curry Paste is ready to use in your favorite Thai recipes!
Nutrition Information (Approximate per serving)
Sodium
65 g
Sugar
9g
Fat
8g
Carbs
6g
