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    You are in: Home / Recipes / Massamun Curry Paste Recipe
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    Massamun Curry Paste

    Total Time:

    Prep Time:

    Cook Time:

    11 mins

    10 mins

    1 min

    Sue Lau's Note:

    An essential in Thai cooking.

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    1. 1
      Soak chiles briefly in warm water till they begin to soften, then drain.
    2. 2
      Remove stems from chiles and chop into pieces; set aside.
    3. 3
      Place coriander seed in a small skillet over low heat and heat, swirling the pan, until the seeds are fragrant and toasty; remove from heat and set aside.
    4. 4
      In a food processor, place the shallots, lemongrass, garlic, galanga, kaffir lime leaves, cilantro, chopped chiles, coriander seed, salt, cinnamon, nutmeg, cloves, brown sugar, shrimp paste (if using), and 2 tbsp oil.
    5. 5
      Process till fairly smooth and even colored, adding some more of the oil as necessary to keep blades moving.
    6. 6
      Store in an airtight container under refrigeration; can be frozen, as needed.

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    Ratings & Reviews:

    • on October 25, 2002


      This is a great curry paste. I didn't change the recipe at all and included the shrimp paste in the recipe. I used fresh lemongrass, cilantro and kaffir lime leaves from our garden. The paste smelt great when I cooked it. I made a lamb & potato Massamun Curry with the paste. I froze some and stored the remainder in the fridge in a sterile glass jar with peanut oil sealing the paste from the air. This is a good Massamun curry paste and I'll be using it again. Thank you SueL.

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    Nutritional Facts for Massamun Curry Paste

    Serving Size: 1 (224 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 197.8
    Calories from Fat 114
    Total Fat 12.7 g
    Saturated Fat 1.6 g
    Cholesterol 0.0 mg
    Sodium 1562.7 mg
    Total Carbohydrate 20.8 g
    Dietary Fiber 1.8 g
    Sugars 2.2 g
    Protein 3.1 g

    The following items or measurements are not included:

    dried small red chilies

    galanga root

    kaffir lime leaves

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