Ingredients with Measurements:
- 10 dried red chilies, soaked in hot water for 10 minutes
- 1/4 cup chopped shallots
- 1/4 cup chopped garlic
- 1/4 cup chopped lemongrass
- 1/4 cup chopped galangal
- 1/4 cup chopped coriander root
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1 teaspoon ground cloves
- 1 teaspoon shrimp paste
- 1 tablespoon tamarind paste
- 1 tablespoon palm sugar
- 1/4 cup vegetable oil
Special Equipment Needed:
- Food processor or blender
Step-by-Step Instructions:
1. Drain the soaked red chilies and remove the seeds.
2. In a food processor or blender, combine the chilies, shallots, garlic, lemongrass, galangal, coriander root, cumin, coriander, cinnamon, nutmeg, cloves, shrimp paste, tamarind paste, and palm sugar.
3. Blend until a smooth paste forms.
4. Heat the vegetable oil in a pan over medium heat.
5. Add the curry paste and stir-fry for 2-3 minutes until fragrant.
6. Remove from heat and let cool.
7. Store in an airtight container in the refrigerator for up to 2 weeks.
- Time:
Preparation time: 20 minutes
- Cooking time: 3 minutes
Temperature:
- Medium heat
Serving size:
- Makes about 1 cup of curry paste
Nutritional information:
- Calories: 50 per tablespoon
- Fat: 4g
- Carbohydrates: 3g
- Protein: 1g
Substitutions for ingredients:
- If you can't find coriander root, use cilantro stems instead.
- If you don't have shrimp paste, use fish sauce instead.
Variations:
- For a vegetarian version, omit the shrimp paste and use soy sauce instead.
- For a spicier version, add more dried red chilies.
Tips and Tricks:
- Make sure to remove the seeds from the dried red chilies to control the level of spiciness.
- Use a mortar and pestle to pound the ingredients for a more authentic texture.
Storage Instructions:
- Store in an airtight container in the refrigerator for up to 2 weeks.
Reheating Instructions:
- Heat the curry paste in a pan over medium heat for 1-2 minutes before using.
Presentation Ideas:
- Serve the curry paste in a small bowl with a spoon for guests to add to their dishes.
Garnishes:
- Garnish with chopped cilantro or Thai basil.
Pairings:
- Use the curry paste to make Massaman Curry with chicken, beef, or tofu.
Suggested Side Dishes:
- Serve with steamed rice and a side of stir-fried vegetables.
Troubleshooting Advice:
- If the curry paste is too thick, add a little bit of water or coconut milk to thin it out.
Food Safety Advice:
- Make sure to wash your hands and all utensils thoroughly before and after handling the ingredients.
Food History:
- Massaman Curry is a Thai dish with Muslim origins, influenced by Indian and Persian cuisine.
Flavor Profiles:
- The Massaman Curry Paste has a complex flavor profile with spicy, sweet, and savory notes.
Serving Suggestions:
- Use the curry paste to make a variety of Thai dishes, such as Massaman Curry, Pad Thai, or Tom Yum Soup.
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Region: Thai