Massaman curry paste

Name: Massaman curry paste
Yield: Makes about 250 ml/8 fl oz
Cuisine: Malay
Ingredients: 2 sticks cinnamon; 8 dried birds-eye chillies; seeds from 5 green cardamom pods; 6 cloves; 4 teaspoons cumin seeds; 8 teaspoons coriander seeds; 5 coriander/cilantro/Chinese parsley roots, chopped; 5 coriander/cilantro/Chinese parsley roots, chopped; 4 teaspoons fresh green peppercorns; 2 small Brown onions, chopped; 20 cloves garlic, chopped; 6 red birds-eye chillies, chopped; 2 teaspoons Thai shrimp paste/kapi; 2 teaspoons Thai shrimp paste/kapi; 60 ml/2 fl oz Tamarind Liquid; 80 ml/2½ fl oz fish sauce; 75 g/2½ oz palm sugar/jaggery, shaved; 75 g/2½ oz palm sugar/jaggery, shaved; 2 stalks lemongrass, chopped; rind/zest of 2 kaffir limes, finely chopped; 50 ml/1½ fl oz vegetable oil; 5 coriander/cilantro/Chinese parsley roots, chopped

Preparation info

Makes about
250 ml

Difficulty
Easy

Appears in

Stir

By Christine Manfield

Published 2001

About

Ingredients

4 teaspoons cumin seeds
8 teaspoons coriander seeds
seeds from 5

Australian
Asia
Oceania
Thailand
Malaysia
Australia
Spice Mix
Fish course
Pescatarian
Spicy
Southeast Asia
Gluten-free

Method

Dry-roast cumin, coriander and cardamom seeds with cloves, cinnamon sticks and dried chillies over gentle heat until fragrant. Cool, then grind to a fine powder.
Dry-roast shrimp paste over gentle heat until fragrant.
Blend fresh chilli, garlic, onion, peppercorns, coriander root and vegetable oil to a fine paste in a food processor. Cook paste over g