Massaman Curry Paste


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Product Description


2 ½  T.  Dried red spur chilies, soaked in water for 10 minutes then chopped

1 stalk  Lemongrass, cut at an angle about  1/2” length and roasted

1-2 silces  Galangal ginger, finely sliced and roasted

1-2   Shallots, finely chopped and roasted

1-2   Garlic, sliced and roasted

1 slices    Kaffir lime rind, finely chopped and roasted

1      Coriander root, chopped and roasted

½ tsp.  Roasted coriander seeds

½ tsp.  Roasted cumin seeds

¼  tsp.  Ground cinnamon

¼ t    Ground nutmeg

1-2  Cardamom seeds

¼ tsp.  Salt

¼ tsp.  Shrimp paste


Simple—combine all ingredients in mortar.  Using pestle, pound until you have a fine paste.  Optional—you can use a food processor, but the mortar & pestle is preferred.  The paste will last several months in a refrigerator (if stir fried in oil first).


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