- 2 tablespoons small dried red chile peppers - stemmed, seeded, and chopped
- 2 tablespoons whole cumin seeds
- 1 teaspoon coriander seeds
- 1 teaspoon whole black peppercorns
- 1 teaspoon whole cloves
- 1 teaspoon ground cinnamon
- 1 teaspoon ground mace
- 1 teaspoon ground nutmeg
- 1 teaspoon ground cardamom
- 1/2 cup chopped garlic
- 1/2 cup onion, chopped
- 3 stalks fresh lemon grass, trimmed and coarsely chopped
- 1 tablespoon minced fresh ginger, or more to taste
- 1 tablespoon shrimp paste
- 2 teaspoons salt
- Place dried chile peppers in a small bowl and cover with warm water; soak until rehydrated, about 20 minutes. Drain.
- Heat a skillet over medium heat. Cook and stir cumin seeds, coriander seeds, peppercorns, and whole cloves in hot skillet until fragrant, 3 to 5 minutes. Transfer spices to a small bowl to cool completely. Grind spices into a fine powder using a spice grinder or mortar and pestle.
- Return skillet to medium heat. Cook and stir cinnamon, mace, nutmeg, cardamom in hot skillet until fragrant, 2 to 3 minutes. Transfer spices to a separate small bowl to cool.
- Process garlic, onion, lemon grass, rehydrated chile peppers, ginger, shrimp paste, and salt in a food processor until smooth. Add all spices and process until smooth and well-mixed.
05/15/2019
recipepes.com
massaman curry paste, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
