Fragrant Thai Massaman Curry Paste

Name: Fragrant Massaman Curry Paste
Ingredients: 1/2 red onion (sliced); 5 cloves garlic (small); 1 red chilli (seeds removed if you don't like any heat (leave out if you prefer)); 10 cm ginger (freshly grated); 2 lemongrass (outside hard white stalks removed, soft inside, roughly chipped); 2 tbsp tamari soy sauce; 1 tsp muscavado sugar ((or any sugar) ); 1/2 cup raw macadamia nuts; 1 1/2 tsps cumin ground; 1 tsp coriander ground; 1/2 tsp whole cumin seeds; 1/2 tsp cinnamon; 1/4 tsp cardamon ground; pinch nutmeg; pinch ground cloves; 3 tbsp coconut milk

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I love a good curry and there is nothing better to elevate the flavour of your curry than either a homemade curry paste or mixing your own curry spices.

What is a Massaman curry?

Massaman curry is a rich, flavourful, and mildly spicy Thai curry. Although the curry has Thai roots, its sweet coconut flavour is a fusion between Malay, Indian and Persia cuisines.

The richness comes from the coconut milk and mild paste which is used as a base, as for many Thai curries it’s the creaminess that makes it very family friendly.

Why make your own curry paste

Making your own paste is 100% packed with more fresh flavours than shop-bought, and because it’s homemade, you get to add your favourite spices while leaving out spices you don’t like.

You will definitely find me grabbing a shop paste when needs must but if I have an extra 20 min to spare, I will always try to make my pastes from scratch.

Fridge or freeze

You can store the curry paste in a jar in the fridge or freeze in these handy silicone ice cubes.

Recipes that would be great with a Massaman paste

Simply add 3 tablespoons homemade Madras paste after the onions are soft:

Fragrant Massaman Curry Paste

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Diet Gluten-free, Vegan

Equipment

powerful food processor or NutriBullet

Ingredients

1/2 red onion sliced
5 cloves garlic small
1 red chilli seeds removed if you don't like any heat (leave out if you prefer)
10 cm ginger freshly grated
2 lemongrass outside hard white stalks removed, soft inside, roughly chipped
2 tbsp tamari soy sauce
1 tsp muscavado sugar (or any sugar)
1/2 cup raw macadamia nuts
1 1/2 tsps cumin ground
1 tsp coriander ground
1/2 tsp whole cumin seeds
1/2 tsp cinnamon
1/4 tsp cardamon ground
pinch nutmeg
pinch ground cloves
3 tbsp coconut milk

Instructions

Preheat the oven to 180c, line a small baking tray with greaseproof paper, add the nuts and spices (ground etc) to the tray and bake in the oven until golden and fragrant, 5-7 minutes. Let it cool for a a few minutes.
Tip the spices and nuts into the food processor along with all the other ingredients, whizz the paste until smooth, scraping and re''whizzing a few times.
Use the paste right away or keep in the fridge for 3-5 days or pop in the freezer. See tips on storing.

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