Massaman Curry Paste Recipe

Name: Massaman Curry Paste Recipe
Prep time: 5 min
Cook time: 5 min
Ingredients: 6 dried Japones chilies (stems and seeds removed (or use chile de arbol)); 1 dried guajillo chili (stems and seeds removed.); 1 tablespoon vegetable oil; 1 small shallot (chopped); 1 stalk lemongrass (base and tops removed, minced); 2 tablespoons grated fresh galangal (skin on); 4 cloves garlic (chopped); 2 teaspoons cilantro roots (chopped); 1 teaspoon shrimp paste; 1 dried bay leaf; 2 teaspoons tamarind concentrate; ¼ teaspoon cumin; ¼ teaspoon cinnamon; ¼ teaspoon ground cardamom; ¼ teaspoon nutmeg; Water (as needed to thin)

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Prep Time: 5 minutes

Cook Time: 5 minutes

Servings: 16

galangal guajillo japones

Instructions

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Step 1

Heat a small pan to medium heat.

Step 2

Add the dried chilies and dry toast them for 1 minute per side, or until they darken and become slightly fragrant. Do not burn.

Step 3

Remove from heat and add enough water to cover the chilies. Soak until softened, about 15 minutes.

Step 4

Remove the peppers and add them to a food processor or blender along with the remaining ingredients. Process to form a paste. Alternatively, you can use a mortar and pestle.

Step 5

If the paste is too thick, add a teaspoon of water at a time and process until smooth. You can use some of the reserved chili soaking water for this as well.

Step 6

Use as needed, or store in the refrigerator in a sealed container until ready to use (up to 2 weeks). You can also freeze it.

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