MASSAMAN PASTE RECIPES

MASSAMAN CURRY PASTE RECIPE | ALLRECIPES

Massaman Curry Paste Recipe | Allrecipes image

This is a curry paste used in Thai cooking. You can substitute shallot for the yellow onion, if desired.

Provided by Drew Boone

Categories World Cuisine Asian

Total Time 20 minutes

Prep Time 15 minutes

Cook Time 5 minutes

Yield 16 servings

Number Of Ingredients 15

Ingredients

2 tablespoons small dried red chile peppers - stemmed, seeded, and chopped
2 tablespoons whole cumin seeds
1 teaspoon coriander seeds
1 teaspoon whole black peppercorns
1 teaspoon whole cloves
1 teaspoon ground cinnamon
1 teaspoon ground mace
1 teaspoon ground nutmeg
1 teaspoon ground cardamom
½ cup chopped garlic
½ cup onion, chopped
3 stalks fresh lemon grass, trimmed and coarsely chopped
1 tablespoon minced fresh ginger, or more to taste
1 tablespoon shrimp paste
2 teaspoons salt

Steps:

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 : Calories 21 calories, CarbohydrateContent 4.2 g, CholesterolContent 0.6 mg, FatContent 0.4 g, FiberContent 0.6 g, ProteinContent 0.8 g, SaturatedFatContent 0.1 g, SodiumContent 294.8 mg, SugarContent 0.3 g

MASSAMAN CURRY PASTE RECIPE | BON APPéTIT

Massaman Curry Paste Recipe | Bon Appétit image

Most of the ingredients for this homemade Massaman curry paste can be found at Asian markets or in the Asian section of the supermarket.

Provided by Uncle Boons, NYC

Yield makes about 1 cup

Number Of Ingredients 17

Ingredients

12 dried bird chiles
11 cloves garlic, peeled
3 lemongrass stalks, tough outer layers removed, thinly sliced
1 medium shallot, thinly sliced
1 1½” piece peeled galangal or ginger, thinly sliced
1 tablespoon vegetable oil
6 whole cardamom pods
6 whole cloves
1 1” piece cinnamon stick
2 tablespoons coriander seeds
2 teaspoons cumin seeds
½ cup cilantro root and/or stems
¼ cup salted, dry-roasted peanuts
½ teaspoon ground nutmeg
½ teaspoon ground turmeric
½ teaspoon kosher salt
A spice mill or a mortar and pestle

Steps:

Preheat oven to 350°. Soak chiles in warm water in a small bowl 15 minutes; drain and pat dry.
Toss chiles, garlic, lemongrass, shallot, and galangal with oil on a rimmed baking sheet. Roast, tossing once, until fragrant and chiles are golden brown, 6–8 minutes. Let chile mixture cool.
Meanwhile, combine cardamom, cloves, cinnamon, coriander, and cumin in a small dry skillet and toast over medium heat until fragrant, about 2 minutes; let cool. Gently crush pods and remove cardamom seeds from pods; discard pods. Grind spices in spice mill or with mortar and pestle.
Transfer spices to a food processor; add chile mixture, cilantro, peanuts, nutmeg, turmeric, and salt, and process to a smooth paste.
DO AHEAD: Paste can be made 1 month ahead. Cover and chill, or freeze up to 6 months.

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1. To make the paste, toast the chillies in a wok on a medium heat for 3 to 4 minutes. Pound in a pestle and mortar with 2 teaspoons of sea salt until fine.
2. Toast the coriander seeds, cloves, fennel seeds and white peppercorns in the wok for 3 minutes on a low heat. Tip into your pestle and mortar with the chillies, add 1 tablespoon of coconut cream and pound to a paste – put some welly into it!
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4. Peel and finely slice the galangal, trim the lemongrass, discarding the tough outer layer, and finely chop. Peel the garlic, wash and chop the coriander roots or stalks, and peel and finely slice the shallots (setting aside a large handful of sliced shallots for later). Char your chopped ingredients in a hot wok over a high heat for 2 to 3 minutes.
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6. Add the shrimp paste to the wok, fry it off for 1 minute, then bash or whiz with your curry paste until combined. (You now have enough paste for another 5 or 6 curries).
7. To make the curry, toast the peanuts in a dry wok for 3 to 4 minutes or until golden, then set aside.
8. Roughly chop the meat into 4cm chunks.
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11. Reduce the heat to low, cover, and leave to tick away for 45 minutes, stirring occasionally.
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13. For the salad, trim the beans and steam with the bok choi for 3 minutes or until just cooked – you want the beans to be soft enough to bend, but with a little bite. Run under cold water and then cut into three and tie into knots. Shave the carrots into long ribbons with a speed peeler, then score the length of the cucumber with a fork and slice into rounds. Arrange on a platter with the beansprouts and fresh herbs.
14. For the dressing, peel and finely chop the garlic and galangal, deseed and finely chop the chilli. Finely zest 1 lime, then roll and squeeze the juice of both into a small bowl. Add the garlic, galangal, chilli, fish sauce, vinegar and sugar, and whisk to combine. Pour over the salad just before serving.
15. Cook the rice according to the packet instructions.
16. Heat 4 tablespoons of vegetable oil in a pan over medium-high heat and fry the reserved shallots until golden and crispy. Tip onto a plate lined with kitchen paper and leave to drain.
17. Scatter the crispy shallots over the rice and serve with the curry and salad.

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