Massamun Curry Paste

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READY IN: 11mins
YIELD: 2 1/4 cups
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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