Prep Time: 30 minutes
Total Time: 30 minutes
Yield: Makes approx. 1 cup paste
- 1/4 cup dry roasted peanuts, unsalted
- 2 shallots, sliced
- 5 cloves garlic, peeled
- 1-2 red chilies, OR substitute 1/2 to 1 tsp. dried crushed chili
- 1 thumb-size piece galangal (or ginger), thinly sliced
- 1 stalk lemongrass, minced, OR 2-3 Tbsp. frozen or bottled prepared lemongrass
- 1 tsp. ground coriander
- 1/2 Tbsp. ground cumin
- 1/2 tsp. whole cumin seeds
- 1/8 tsp. nutmeg, preferably ground from whole nutmeg
- 1/2 tsp. cinnamon
- 1/8 tsp. ground cloves
- 1/4 tsp. ground cardamon
- 2 Tbsp. fish sauce
- 1 tsp. shrimp paste
- 1 tsp. palm sugar OR brown sugar
- 1-3 Tbsp. coconut milk, depending on how thick or runny you prefer your paste (save remainder for cooking your curry)
- Place all paste ingredients in a food processor (or blender) and process well. To make a sauce rather than a paste, add up to 1 can coconut milk.
- To use immediately, place sauce in a casserole/baking dish together with 1-2 bay leaves, plus your choice of chicken, beef, lamb, tofu/wheat gluten, plus vegetables. Add 2-3 whole bay leaves if you have them (this is a common ingredient in Massaman curries). Stir well to combine, and simmer in a wok OR cover and bake in the oven at 350 degrees until finished.
- Garnish your Massaman curry with whole roasted peanuts and fresh coriander. Lime wedges can also be served if your curry is on the salty side. For a complete recipe, see my Thai Massaman Curry Recipe.
To Store: Curry pastes can be stored in a jar or other covered container in the refrigerator for up to 2 weeks; freeze thereafter. When ready to use, add coconut milk to make a sauce, then add your other ingredients.