Massaman Curry Paste

WOW the aromas of all the spices were amazing while making this Massaman Curry Paste from scratch!!  To be honest making any base whether it's a curry paste or a marinade has so much more flavour than a jar or packet and it's much more rewarding.  And surprisingly most of the time pastes and marinades are really easy to make.

This recipe makes approximately 1 cup of paste which unless you were cooking for a small army you would not use in one cook-up!!  It can be store in a small jar or container in the fridge for up to 3 months so you will have it on hand for a quick and easy weeknight dinner.
 

Massaman Curry Paste

(Recipe Sourced from Women's Weekly New Curries Cookbook)

Makes: 1 cup

20 dried long red chillies

1 tsp ground coriander

2 tsp ground cumin

2 tsp ground cinnamon

1/2 tsp ground cardamom

1/2 tsp ground clove

5 cloves garlic, quartered

1 brown onion (200g), chopped coarsely

2 x 10cm sticks fresh lemon grass (40g), sliced thinly

3 fresh kaffir lime leaves, sliced thinly

4 cm piece fresh ginger (20g), chopped coarsely

2 tsp shrimp paste

1 tbsp peanut oil

Place chillies in small heatproof jug, cover with boiling water; stand 15 minutes, drain.

Meanwhile, dry-fry coriander, cumin, cinnamon, cardamom and clove in small frying pan, stirring until fragrant.

Place chillies and spices in small shallow baking dish with remaining ingredients. Roast, uncovered, 15 minutes.

Blend or process roasted mixture, or crush using mortar and pestle, until smooth.

(Click here for a printable version of this recipe)