Cooked - Thai Massaman Curry Paste

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Thai Massaman Curry Paste

4.0

¼ cup dry roasted unsalted peanuts

2 shallots (sliced)

5 cloves garlic (peeled)

1 to 2 red chilies (or ½ to 1 teaspoon dried crushed chili)

1 thumb-sized piece galangal or ginger (thinly sliced)

1 stalk lemongrass (minced), or 2 to 3 tablespoons prepared lemongrass)

1 teaspoon ground coriander

1 ½ teaspoons ground cumin

½ teaspoon whole cumin seeds

⅛ teaspoon nutmeg (preferably freshly ground)

½ teaspoon cinnamon

⅛ teaspoon ground cloves

¼ teaspoon ground cardamom

2 tablespoons fish sauce

1 teaspoon shrimp paste

1 teaspoon palm sugar (or brown sugar)

1 to 3 tablespoons coconut milk (depending on how thick you prefer your paste)

Gather the ingredients.
Place the peanuts, shallots, garlic, chiles, galangal, lemongrass, fish sauce, ground cumin, coriander, shrimp paste, palm sugar, cumin seeds, cinnamon, cardamom, nutmeg, cloves, and coconut milk in a food processor or blender and process until everything is well incorporated into a thick paste.
Store the curry paste in a glass jar with a tight-fitting lid until ready to use.

Course🧅Condiment

Diets🌾Gluten-free🥩Carnivore...

CategoryCurry Paste

Cuisine🇹🇭Thai

Occasions🥣Cooking Base📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 15m

Created 114 weeks ago

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