By Patrick Kong
Thai Massaman Curry Paste
5 steps
Prep:30min
Making your own Thai curry paste is super easy and will taste WAY better than the store bought stuff. You can make a large batch of this in advance and keep it in your fridge for up to 2 weeks or in the freezer for several months.
Updated at: Fri, 26 Jul 2024 10:49:06 GMT
Nutrition balance score
Great
Glycemic Index
26
Low
Glycemic Load
6
Low
Nutrition per serving
Calories105.8 kcal (5%)
Total Fat2.8 g (4%)
Carbs21.3 g (8%)
Sugars2.6 g (3%)
Protein4.7 g (9%)
Sodium472.6 mg (24%)
Fiber8.1 g (29%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
Instructions
Step 1
(Optional, but will yield more flavour) Toast the coriander, cardamom pod, cloves, cinnamon, and white peppercorns in a pan until fragrant.
coriander seed½ tsp
black cardamom pod1 
cloves¼ tsp
cinnamon stick0.5 
cumin seed¼ tspStep 2
Grind all the spices in a mortar and pestle or spice grinder.
white peppercorns½ tspcoriander seed½ tspblack cardamom pod1 cloves¼ tspcinnamon stick0.5 cumin seed¼ tspStep 3
Soak the dried red chillies in hot water for 20-30 minutes to soften them.
dried red chillies30gStep 4
Cut the soaked chillies into small pieces and add them to a mortar and pestle (or food processor) and combine the ingredients. Pounding in a mortar and pestle will release more flavourful compounds from the ingredients, but will take longer (10-15 min).
dried red chillies30g
lemongrass2 stalks
galangal2 Tbsp
shallot¼ cup
cloves garlic6 
shrimp paste2 tspwhite peppercorns½ tspcoriander seed½ tspblack cardamom pod1 cloves¼ tspcinnamon stick0.5 cumin seed¼ tsp
cilantro root2 Step 5
Jar up the paste and store in the fridge for up to 2 weeks or in the freezer for several months.
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