Massaman Curry Paste
- 10-12 dried red thai chilis, soaked in warm water for 10 minutes to soften
- 3 whole cloves
- 2 teaspoons coriander
- 1 teaspoon cumin
- 1 teaspoon cardamon
- 1 teaspoon cinnamon
- 2 whole star anise
- 1, 3-inch piece lemon grass, roughly chopped
- 2 large shallots, roughly chopped
- 1, 1-inch pice galangal (or ginger root)
- ½ teaspoon nutmeg
- 6 cloves garlic, roughly chopped
- ½ tablespoons fish sauce
- Place all ingredients in a food processor and blend until well combined and a thick paste is formed. Store in the refrigerator up to 1 month.
Recipe by Wright Family Table at https://www.wrightfamilytable.com/beef-massaman-curry/
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