Make this homemade Thai Massaman curry paste and you’ll never look back! This recipe is easy to put together and is infinitely more delicious than any shop bought Thai curry paste.
I’ve put birdseye chillies in the recipe but if they’re not readily available to you, then guajillo peppers are a fantastic substitute. It’s simple - toast the spices, roast the chillies, throw it all into a food processor until it breaks down into a paste et voila!
You are going to love it!! It’s a real winner of a recipe and I’d love to hear your feedback.
12 dried bird chillies OR 8-10 large guajillo peppers
1 1/2 teaspoon ground cinnamon
1/2 teaspoon ground cardamom
1/4 teaspoon ground nutmeg
1/2 teaspoon ground cloves
3 x tablespoons lemongrass paste
1 x thumb size chunk of freshly sliced ginger
6 x garlic cloves peeled
2 x large shallots or 1 small red onion
A bunch of coriander stems (around 10)
2 x teaspoons salt
1 x teaspoon black peppercorns
1 x Amala Pure Health Turmeric capsule
2 x teaspoons cumin seeds
2 x teaspoons coriander seeds
Preheat oven to 350°. If using dried bird chilies, soak in warm water in a small bowl 15 minutes; drain and pat dry. Peppers, cut into pieces and remove the seeds, they will make it far too hot. Whichever you choose to use, pop on a baking tray and roast for around 6 minutes until they’re golden brown. Leave to cool.
Toast your spices in a pan without any oil over a medium heat for around 2 minutes tossing regularly so they don’t burn. Leave to cool completely.
Transfer everything to a food processor and process to a smooth paste.
Cover and chill and use within a week, or freeze up to 6 months. I usually get around 4 curries to feed the whole family out of these quantities.