Masamam Curry Paste
A fragrant Thai Masamam curry paste made from lemongrass, dried chilies, galangal, and warm spices - the base for Thailand's richest curry.
IndianVegetarianEasy15 minBy Northstar
Ingredients
Servings
8
- 2 fresh lemongrass stalks, bottom half chopped
- 12 small dried red chili peppers, seeded
- 1 piece fresh galangal, about 1-inch, chopped
- 2 red onions, chopped
- 12 garlic cloves
- 2 tbsp coriander seeds
- 1 tbsp cardamom seeds
- 2 tsp cumin seeds
- 0.5 cinnamon stick
- 1 tsp cloves
- 1 tsp ground mace
- 1 tsp freshly grated nutmeg
- 1 tsp whole black peppercorns
- 1 tsp shrimp paste
- 4 bay leaves
Instructions
- 1
Soak all the dried ingredients in water for 30 minutes, or until softened.
- 2
Place all the ingredients in a food processor and blend to a smooth paste.
- 3
Add a little water if necessary to thin the paste to desired consistency.
- 4
Use immediately or store in an airtight container in the refrigerator for up to 2 weeks.
Tags
asianthaiemerilcurry pastemasamamspices