- 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)
- 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.
* 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
Red spur chilies- Phrik-chee-faa-daeng
- Category: Paste/Curry
- Cuisine: Thai cuisine