massaman curry paste

massaman curry paste
  • 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


  1. Place dried chile peppers in a small bowl and cover with warm water; soak until rehydrated, about 20 minutes. Drain.
  2. 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.
  3. 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.
  4. 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
massaman curry paste, recipe PT15M PT1H 5 455 calories

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