Thai massaman curry paste

Name: Thai massaman curry paste
Cuisine: Thai
Ingredients: 1 teaspoon shrimp paste; 1 cm /½ inch piece galangal (Thai ginger) or fresh root ginger, peeled and finely chopped; ½ teaspoon salt; 3–4 garlic cloves, peeled and finely chopped; 1 fresh lemon grass stalk, finely chopped; 1 cm /½ inch piece galangal (Thai ginger) or fresh root ginger, peeled and finely chopped; 1 cm /½ inch piece galangal (Thai ginger) or fresh root ginger, peeled and finely chopped; 6 cardamom pods, crushed; 2–3 cloves; 2 red shallots, peeled and finely chopped; 5 black peppercorns; 1 teaspoon cumin seeds; 3–4 dried red chillies; ½ cinnamon stick, crushed; 1 tablespoon coriander seeds

Preparation info

Difficulty
Easy

Appears in

Keith Floyd's Thai Food

By Keith Floyd

Published 2006

About

This comes from southern Thailand.

Ingredients

3–4 dried red chillies
1 teaspoon cumin seeds
1 tablespoon

Asia
Thailand
Spice Mix
Fish course
Pescatarian
Gluten-free
Southeast Asia

Method

Soak the chillies in hot water for about 15 minutes, then drain.
Heat a wok or heavy-based frying pan and, without adding any oil, dry-roast the cumin and coriander seeds, cinnamon, cloves, cardamom pods and peppercorns for 40–50 seconds. Tip into a spice grinder and grind to a powder.
Put the powder in a food processor with all the other ingredients, in