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My review
Massaman Curry Paste
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Drew Boone
"This is a curry paste used in Thai cooking. You can substitute shallot for the yellow onion, if desired."
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Ingredients
20 m servings 21 calsOriginal recipe yields 16 servings
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Directions
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Prep
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Cook
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Ready In
- Place dried chile peppers in a small bowl and cover with warm water; soak until rehydrated, about 20 minutes. Drain.
- Heat a skillet over medium heat. Cook and stir cumin seeds, coriander seeds, peppercorns, and whole cloves in hot skillet until fragrant, 3 to 5 minutes. Transfer spices to a small bowl to cool completely. Grind spices into a fine powder using a spice grinder or mortar and pestle.
- Return skillet to medium heat. Cook and stir cinnamon, mace, nutmeg, cardamom in hot skillet until fragrant, 2 to 3 minutes. Transfer spices to a separate small bowl to cool.
- Process garlic, onion, lemon grass, rehydrated chile peppers, ginger, shrimp paste, and salt in a food processor until smooth. Add all spices and process until smooth and well-mixed.
Nutrition Facts
Per Serving: 21 calories; 0.4 g fat; 4.2 g carbohydrates; 0.8 g protein; < 1 mg cholesterol; 295 mg sodium. Full nutrition