Thai Massaman Curry Paste

Ingredients

• 2 g coriander seeds
• 2 g aniseed
• 2 g cloves
• 2 g cumin seeds
• 1 g cardamom (seeds from the 6 pods)
• 2 g turmeric powder
• 90 g chilli (whole bird's eye or 20 grams dried flakes)
• 50 g shallots (finely chopped)
• 20 g garlic (finely chopped)
• 20 g galangal (finely chopped)
• 1 lemongrass stick (finely chopped)
• 10 g cilantro root or stalks (washed and finely chopped)
• 4 g salt

Instructions

1. 1

   --- Traditional method ---

2. 2

   Toast spices — In a dry pan, toast everything except turmeric until fragrant and starting to smoke. Transfer to a mortar.

3. 3

   Grind spices — Pound toasted spices until fine.

4. 4

   Add aromatics — Add remaining ingredients and pound until you get a smooth paste. This can take 30–45 minutes.

5. 5

   Use or store — Use immediately or store airtight in the fridge for 1–2 weeks, or freeze in portions.

6. 6

   --- Quick blender method (Use a high-speed blender only (e.g., Vitamix or Nutribullet) ---

7. 7

   Add all ingredients along with 2–3 tbsp water.

8. 8

   Blend on high until smooth. Scrape sides as needed.

9. 9

   Adjust consistency with a touch more water if necessary.

10. 10

    Store as per above.