Prep 10 mins
Cook 1 min
An essential in Thai cooking.
- 25 -35 dried small red chilies
- 1 tablespoon minced lemongrass
- 3⁄4 cup minced shallot
- 6 tablespoons minced garlic
- 1 tablespoon minced galanga root (substitute ginger root in a pinch)
- 12 kaffir lime leaves, chopped
- 1 tablespoon chopped fresh cilantro
- 1 tablespoon coriander seed
- 1 1⁄2 teaspoons salt
- 3⁄4 teaspoon ground cinnamon
- 1⁄8 teaspoon nutmeg
- 1 pinch ground cloves
- 1 teaspoon brown sugar
- 1⁄4 teaspoon shrimp paste (optional)
- 2 -3 tablespoons oil
- Soak chiles briefly in warm water till they begin to soften, then drain.
- Remove stems from chiles and chop into pieces; set aside.
- 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.
- 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.
- Process till fairly smooth and even colored, adding some more of the oil as necessary to keep blades moving.
- Store in an airtight container under refrigeration; can be frozen, as needed.
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.