Massaman Curry Paste

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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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6

20min

Preparation 10min

Baking/Cooking
7

easy

Preparation
8
- Recipe is created for
  TM 6
  
  For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
- Recipe is created for
  TM 5
  
  If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
  For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
  
  Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
- Recipe is created for
  TM 31
9
Alcohol-free Egg free Gluten free Lactose free Non-dairy Vegetarian Nut free Cooking for 2 person Cooking for large family Easy Low budget Natural Dinner Thai

Recipe's preparation

Massaman Curry Paste

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.

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.

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.

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.

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 The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd 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.