Massaman curry paste
Massaman curry paste might take a little longer than some spice pastes to make, but the little extra effort is so worth it for a fantastic base to a wonderful curry.
Servings: 8 approx, depending how used
Calories: 18kcal
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Ingredients
- 2 shallots large
- 1 bulb garlic
- 4 California chili or other mild chili
- 1 tablespoon coriander seeds
- 1 teaspoon cumin seeds
- 6 cardamon pods
- ½ teaspoon cloves
- 1 teaspoon cinnamon
- 2 teaspoon salt
- 1 tablespoon lemongrass Finely chopped fresh (woody part removed) or use pre-prepared
- 1 ½ tablespoon ginger
- ½ teaspoon nutmeg
- 1 teaspoon shrimp paste
Instructions
- Grill or roast the shallots and garlic until soft and gently charred on outside. Leave to cool then peel.
- Toast the chilis, coriander, cumin and cardamon in a dry skillet until fragrant. Remove the stem and seeds from the chilis and roughly break up. Pop the seeds from the cardamon and discard the outer shell. If you have a spice grinder, you may want to grind the dry spices a little before mixing with the other ingredients. Alternatively, you can break up a bit with a pestle and mortar (or just blend longer when all mixed).
- Put everything in food processor or blender and blend until relatively smooth.
Nutrition
Calories: 18kcal | Carbohydrates: 3g | Protein: 1g | Cholesterol: 7mg | Sodium: 605mg | Potassium: 60mg | Fiber: 1g | Vitamin A: 65IU | Vitamin C: 0.9mg | Calcium: 21mg | Iron: 0.7mg
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