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Massaman Curry Paste


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Ingredients

250 g

Massaman Curry Paste

  • 1 level tbsp coriander seeds
  • 1 level tbsp cumin seeds
  • 4 pods cardamom pod, seeds from 4 pods
  • 2 level teaspoons black peppercorns
  • 1 level tbsp shrimp paste
  • 1 level teaspoons ground nutmeg
  • 1/2 level tsp ground cloves
  • 12-15 piece Fresh red chillies, medium size (2 inch length)
  • 80 gram eschallots
  • 2 lemongrass, white part only - in pieces
  • 6 clove garlic
  • 3 level tbsp oil, avocado
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Recipe's preparation

    Massaman Curry Paste
  1. This recipe is an adaption from the book, "Step by Step - Thai Cooking"

    Steps are a guide only and can be tweaked.
    Reduce the amount of chillies if you find it too spicy. Using 15 medium chillies is quite hot, so you may cut back to 10 to take out some of the heat.
  2. Closed lid Place the coriander, cumin and cardamon seeds into the bowl and heat for 5 min / 100 degrees / speed 1.

    Add all the rest of the dry spices you've prepared and then mill for 2 mins / speed 10 or until a fine powder. Increase time if necessary.

    Scrape all spices from the underside of the lid and sides of bowl down into the bowl.
  3. Closed lid Add to your bowl, garlic, lemongrass (chopped in pieces), eschallots (in halves), chillies and shrimp paste.

    Chop for 4 seconds / Speed 5, repeat in pulses till the mixture is as fine as you can get it. Scrape the sides of the bowl to ensure all the ingredients are close to the blade.
  4. Adding the oil: Slowly add the oil from the lid, allowing it to drizzle down through the gap of the Measuring Cup.

    Set the speed anywhere between 6-8 (providing the paste is making contact with the blade), blend up until it's as smooth as you like it. Additional oil will help with this too.
  5. Use in your next meal:
    Follow a guided recipe on the Cookidoo platform to use this paste or there are several here on the Recipe Community you can try too.

    This batch makes about 250g...depending on how much chillies are used (enough for 2-3 meals). Dried chillies can also be used and will still have the same heat levels.

    Store unused paste in known weight batches in the freezer. Date and label.

    Enjoy! Please comment and let me know how you go! Carolyn Booth @Thermo.Cazza
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This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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