Yield:
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Pin RecipeIngredients
- 2 tsp toasted coriander seeds
- 2 tsp toasted cumin seeds
- ½ tsp white peppercorns
- 1 ½ tsp ground cinnamon
- ½ tsp ground cloves
- ¼ tsp ground nutmeg
- ½ tsp ground cardamom
- 40g mild, dried red chilies, seeds removed
- 2 tsp salt
- ½ cup chopped shallots
- ⅓ cup chopped lemongrass, use only the bottom half of the stalk
- ¼ cup chopped galangal
- 4 cilantro roots
- ¼ cup chopped garlic
- 2 tsp fermented shrimp paste (gapi)
Check out the immersion blender I use to make the curry paste here
Instructions
Combine all dry spices in a coffee grinder and blitz until fine; remove from grinder and set aside. Grind the dried chilies in the coffee grinder until fine and set aside.
Using an immersion blender: Add all remaining ingredients into the blender jug and blend into a rough paste. Add all the ground dry ingredients and keep blending, scraping in between as needed, until smooth.
Using a mortar and pestle: Pound lemongrass, galangal and cilantro roots along with the salt until it becomes a fine paste. Add shallots and garlic and pound until fine, adding the dry spices as needed to help absorb moisture and increase friction. Once it is a fine paste, add any remaining dry spices and the shrimp paste and pound to mix well.
Ready to make the curry? Here's my massaman curry recipe!
Keywords: massaman curry, beef curry, slow cooker, curry
