Ingredients

FOR THE CURRY PASTE
Coriander seeds ( roasted*)- 1 1/2 tsp
Cloves ( roasted)- 4
Cumin seeds ( roasted)- 1/2 tsp
Siam seeds/ Green cardamon ( roasted)- 4
Cinnamon stick ( roasted, 2.5 cm long)- 1
A small nutmeg ( roasted)- 1
Spur chilies( seeded, sliced, soaked in water to soften, drained)- 5-7
Whole white peppercorns ( roasted)-1/2 tsp
Salt- 1/2 tsp
Galangal (finely chopped)- 1 tbsp
Lemongrass stalks (bottom thirds only, finely sliced)
Kaffir leaves ( finely chopped)- 1 tsp
Garlic cloves ( peeled)- 10
Shallots ( finely chopped)- 5
Shrimp paste - 1 tsp ( if desired)

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Instructions

Using a stone mortar and pestle grind roasted spices ( coriander seeds, cumin seeds, cloves, cardamon pods, cinnamon, nutmeg). Then transfer the ground spices to a small bowl and set aside for a while.
Pound the chillies with salt until smooth, then add in the chopped galangal, lemongrass, kaffir leaves, garlic gloves, and shallots and pound finely until you get a fine paste. Finally, add in the ground spices and blend together.
Massaman curry paste is ready.

Notes

* ROASTING THE SPICES
Due to the different sizes of spices, they should be roasted individually. Simply heat a small pan or a skillet, add in the spices and toss them from time to time to prevent burning. The spices are ready when you can see them begging to crackle and can smell the fragrance.

NAMES OF SPICES IN THAI

Coriander seeds- Luuk-pha-chee
Cinnamon-Op-choey
Cumin seeds-Yee-raa
Cardamon-Luuk-kra-waan
Nutmeg-Liik-jan
Cloves-Kan-phluu
White peppercorns-Phrik-thai-khao
Shallots-Hawm-daeng
Garlic-Kra-thiam
Galangal-Khaa
Lemongrass-Ta-khrai
Kaffir -Ma-krut
Red spur chilies- Phrik-chee-faa-daeng

Category: Paste/Curry
Cuisine: Thai cuisine