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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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20 m servings 21 cals
Original recipe yields 16 servings

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  1. Place dried chile peppers in a small bowl and cover with warm water; soak until rehydrated, about 20 minutes. Drain.
  2. 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.
  3. 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.
  4. 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. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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