Vegan Massaman Curry Paste
An easy recipe on how to make your own curry paste. This vegan recipe is a delicious base to many thai-inspired dishes.
Ingredients
- 1 tbsp cumin seeds
- 1 tbsp coriander seeds
- 1 tbsp peanuts raw or roasted
- ½ tsp ground turmeric
- 1 tsp ground paprika
- ½ tsp ground cinnamon
- ⅛ tsp nutmeg ground or freshly grated
- 2 serrano red chillies or ~35g (stems chopped off)
- fresh ginger, peeled (½ inch cube) or ~5g
- 2 garlic cloves
- 1 lemongrass stalk or ~8g (ends chopped off)
- ¼ red onion
- 1 lime zest and juice
- ½ tsp sugar
- ¼ tsp salt
Instructions
- Add the cumin and coriander seeds to a pan on medium-heat. If you're using raw peanuts, roughly chop and add to the hot pan, as well. Continue to stir until the seeds and peanuts are fragrant and lightly toasted (about 3-4 minutes). Turn off the heat.
- Add the toasted cumin, coriander, and peanuts to a small food processor and blitz for a few minutes until the majority of the seeds are broken down into a powder. (Alternatively, use a pestle and mortar.)
- Chop and discard the stems of the chillies and the ends of the lemongrass stalk. (Get rid of the inside flesh and seeds of the chilli for a milder paste.) Discard the skins of the garlic cloves and onion. Add these to your food processor, roughly chopping, if needed, to fit into your food processor.
- Measure out the remaining ingredients and add them to the food processor— turmeric, paprika, cinnamon, nutmeg, fresh ginger, zest and juice of one lime, sugar, and salt. Blitz until a paste forms. You may need to scrape down the sides of the food processor a few times. This usually takes about 5 minutes, but it can depend on the food processor you are using.
- Store the paste in a sealed container in the fridge for 2 weeks. I use 2 tbsp per serving. Or, freeze 2 tbsp portions in an ice tray in the freezer for upto 3 months.