Massaman curry paste

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Massaman curry paste

Postby OzzyChef » Sun Mar 12, 2017 8:09 pm

1 Tbsp coriander seeds
1 tsp cumin seeds
1/2 tsp ground nutmeg
1/2 tsp ground cinnamon
1/2 tsp ground cloves
3 golden shallots, finely chopped
6 cloves of garlic finely chopped
1 stalk lemongrass, (bottom part only), finely sliced
1 Tbsp sliced galangal
1 Tbsp chopped coriander root
4 fine sliced kaffir lime leafs
1 tsp ground white pepper
10-15 large dried red chilies
1 Tbsp sea salt
1-2 Tbsp shrimp paste

Toast off your spices to activate them then blitz them in a spice grinder. These can be bout for about $15 from Kmart etc. if you don't mind some heat leave the chilli defs in but if not just rub the chilli before you blitz them and tap out the seeds.
Add your spices to a blender with the other ingredients and blitz to a nice fine paste, a few spoon fills of oil might be needed to assist in the blending.
If you have a mortar and pestle use that
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Re: Massaman curry paste

Postby Boardy62 » Sun Mar 12, 2017 8:37 pm

awsome stuff :character-chef: :character-chef: :character-chef:
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Re: Massaman curry paste

Postby Doubleuj » Tue Mar 14, 2017 5:31 pm

Thanks mate, looks like that be dinner Friday night :happy-partydance:
What cut of meat do you recommend? Beef is the family preference here, and I do own a pressure cooker and a crock pot. I'm thinking chuck steak low and slow...
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Re: Massaman curry paste

Postby warramungas » Tue Mar 14, 2017 7:35 pm

Doubleuj wrote:Thanks mate, looks like that be dinner Friday night :happy-partydance:
What cut of meat do you recommend? Beef is the family preference here, and I do own a pressure cooker and a crock pot. I'm thinking chuck steak low and slow...


The missus always uses gravy beef in hers if she can get it. Soooo tender after a few hours cooking. Dont forget the spuds! :handgestures-thumbupleft:

Incidentally, fresh is best but if you can't do fresh this makes an awesome (best I've ever tasted and I've been to Thailand 4 times now) massaman curry. Just remember to use a little cassia or cinnamon bark and a clove or 2 as its not strong enough. Actually pretty sure the missus chucks a few more things in as well but she's an artist with food. Not an 'artist'. Its pronounounced 'ar teest!' :))
C__Data_Users_DefApps_AppData_INTERNETEXPLORER_Temp_Saved Images_cpma0407_1m_853017df02d2309f0e3a626ccb45c941.jpg


Incidentally she's keen to have a crack at your recipe ozzy as usually she uses paste. Should be an interesting couple of weeks at home. :handgestures-thumbupleft:
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Re: Massaman curry paste

Postby Lowie » Tue Mar 14, 2017 9:44 pm

OzzyChef wrote:1 Tbsp coriander seeds
1 tsp cumin seeds
1/2 tsp ground nutmeg
1/2 tsp ground cinnamon
1/2 tsp ground cloves
3 golden shallots, finely chopped
6 cloves of garlic finely chopped
1 stalk lemongrass, (bottom part only), finely sliced
1 Tbsp sliced galangal
1 Tbsp chopped coriander root
4 fine sliced kaffir lime leafs
1 tsp ground white pepper
10-15 large dried red chilies
1 Tbsp sea salt
1-2 Tbsp shrimp paste

Toast off your spices to activate them then blitz them in a spice grinder. These can be bout for about $15 from Kmart etc. if you don't mind some heat leave the chilli defs in but if not just rub the chilli before you blitz them and tap out the seeds.
Add your spices to a blender with the other ingredients and blitz to a nice fine paste, a few spoon fills of oil might be needed to assist in the blending.
If you have a mortar and pestle use that


That looks like arse burner.. :scared-eek:
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Re: Massaman curry paste

Postby warramungas » Wed Mar 15, 2017 2:40 am

I didn't notice those chillies before. Strange as most massamans have no heat in em.
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30 liter boiler
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Re: Massaman curry paste

Postby EziTasting » Wed Mar 15, 2017 9:12 pm

large Chillies are not that hot!!

Besides, if a curry doesn't burn, your doing it wrong! Thank you very much OC!
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