Massaman curry paste recipe
- Cuisine: Thai
This dense, hearty curry is filled with plenty of meat and potatoes, and sprinkled with roasted peanuts or cashews. Martin Boetz of Sydney and Melbourne’s Longrain restaurant shares his recipe below.
1 medium-sized red onion, chopped
6 cloves garlic, peeled
1 x 4cm piece galangal, peeled
1 stalk lemongrass, white part only, finely sliced
6 coriander roots, scraped and cleaned
100ml water (optional)
10 long red chillies, seeded and soaked
11⁄2 tsp coriander seeds
1 tsp cumin seeds
1 cardamom pod
1 x 2.5cm piece cassia bark
1⁄2 tsp mace
1 star anise
1 tbsp sea salt
PreparationTo make the paste, dry-roast the onion, garlic, galangal, lemongrass and coriander roots in a wok or heavy-based pan until softened, slightly charred and fragrant. If the ingredients are too brown or char too quickly, add the water and cover, allowing the ingredients to steam and cook all the way through. Remove from wok when cooked through and allow to cool.
Drain the chillies. Transfer to the jug of a blender with the rest of the ingredients. Process until a smooth paste forms.
To make the spice mix, wet the spices except the salt and dry-roast in a wok or heavy-based pan over a medium heat for 10-15 minutes. (This will give all the spices ample time to roast all the way through, and do roast slowly for that length of time as they need to be very fragrant when done.) Pound in a mortar and pestle, then grind in small batches in a spice or coffee grinder to a fine powder.
Stir the spices into the paste and add the salt. The paste should be rich and brown in colour and have a heavy spiced smell. Store in an airtight container for up to a week or freeze.
Makes 1 cup
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