Massaman curry paste
Prep time less than 30 mins
Cook time less than 30 mins
Makes one jar
Soak the chillies in water for 10 minutes and then deseed.
Dry-fry the dry spices in a wok to release the flavours and then grind to a powder in a pestle and mortar or in a processor/blender.
Add all the other ingredients and grind or blitz to a fine paste.
Store in the refrigerator for up to 2-3 months.
- 15 dried red chillies
- 1 tbsp coriander seeds, ground
- 1 tsp cumin seeds, ground
- 1 stick cinnamon, ground
- 3 cloves, ground
- 4 peppercorns, ground
- 4 tbsp garlic, chopped
- 4 tbsp shallots, chopped
- 1 heaped tsp shrimp paste
- 1 - 2 sticks lemongrass, chopped
- 1 tsp galangal root, chopped
- 1 tsp fish sauce
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