Massaman curry paste
Votes: 2
Time: 1 hour.
Massaman curry paste - detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 fresh lemongrass stalk
- 12 small dried red chili peppers, seeded
- 1 piece chopped fresh galangal root or 4 slices dried
- 2 chopped red onions
- 12 cloves of garlic
- 2 tablespoons coriander seeds
- 1 tbsp. cardamom seeds
- 2 teaspoons cumin seeds
- 1/2 cinnamon stick
- 1 teaspoon cloves
- 1 teaspoon ground nutmeg husk (maces or mace)
- 1 tsp. grated nutmeg
- 1 teaspoon black peppercorns
- 1 teaspoon shrimp paste
- 4 bay leaves
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Recipes with similar ingredients: curry paste, chili pepper, onions, garlic, lemongrass, coriander, cardamom, cumin, cinnamon, nutmeg, macis, black pepper, bay leaf, shrimp powder, carnation
Cooking the dish according to the recipe:
- Remove and discard the outer leaves and top half of the lemongrass stems and cut the bottom half into 2.5cm pieces. Soak all dried ingredients for 30 minutes until softened.
Place all ingredients in a food processor and blend until smooth. Add a little water to loosen the paste if needed.
Categories:
recipe / Sauces / Hot sauces / / Indian cuisine / Emeril Lagasse
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