WHERE TO BUY MASSAMAN CURRY PASTE RECIPES

Steps:

• Warm a frying pan over medium heat. Add the coriander seeds, cumin seeds, ground cardamom, cinnamon quills, cloves, white peppercorns, dried red chillies and salt. Cook for several minutes, stirring occasionally, until the chillies blacken and spices are toasted. Transfer to a mortar and set aside.
• Wrap the shrimp paste inside a small piece of aluminium foil and fold it over to form a parcel. Place it in the frying pan and toast on medium heat for 1-2 minutes on each side. Remove the shrimp paste from the parcel and set aside.
• Heat the oil in the frying pan and cook the shallots, garlic cloves, lemongrass, galangal, kaffir lime leaves and shrimp paste until softened and starting to brown. Remove from the heat and allow to cool.
• When cooled, transfer the mixture to the mortar and combine with the toasted spices. Add the lime zest, coriander roots and nutmeg then grind everything until smooth.

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.