Thai Massaman Curry Paste Recipe - Makes about 460ml (16 fl oz)

Thai Massaman Curry Paste Recipe


Ingredients

3 shallots, peeled and sliced
5 cloves of garlic, peeled
2 fresh chillies
5cm (2 inch) fresh ginger root (or galangal if you can get it), peeled and sliced
10cm (4 inches) lemongrass, with leaves and bulb removed and then thinly sliced
2 kaffir lime leaves
1 tablespoon (15ml) coriander seeds, ground in a mortar and pestle (or a spice grinder)
1 tablespoon (15ml) cumin seeds, ground in a mortar and pestle (or a spice grinder)
1/2 teaspoon (2.5ml) ground nutmeg
1/2 teaspoon (2.5ml) ground cinnamon
1/4 teaspoon (1ml) ground cloves
1 teaspoon (5ml) ground cardamom
2 tablespoons (30ml) fish sauce
1 teaspoon (5ml) shrimp paste
1/2 tin/can (200ml or 7 fl oz) coconut milk


Method

Put all of the ingredients into a food processor and blend into a smooth paste (add some more coconut milk if more liquid is needed)
Use immediately or store in the fridge in an airtight container for up to two weeks


Recipe submitted by Bina Foote on 5 November 2009