Massaman curry is a coconut based Thai curry that is very popular world over. This is an easy to prepare Vegan version of the curry paste that can be stored at home so you can enjoy this super delicious curry whenever your heart desires.
Vegan Thai Massaman Curry Paste
Print RecipeIngredients
- 1. 3 medium Shallots (sliced)
- 2. 5 cloves garlic (peeled)
- 3. 6 dried whole chilies
- 4. 1 stalk lemongrass thinly sliced
- 5. 1/2-inch piece galangal
- 6. 1/4 tsp. ground cardamom
- 7. 1 tsp. ground coriander
- 8. 1/2 tbsp. ground cumin
- 9. 1/2 tsp. whole cumin seeds
- 10. 1/4 tsp. nutmeg (preferably freshly ground)
- 11. 1 nutmeg
- 12. 1/2 tsp. cinnamon
- 13. 1/8 tsp. ground cloves
- 14. 1 tbsp salt
- 15 2 tbsp oil
Instructions
Soak the chilies in some hot water for 5 minutes.
In a wok over a medium heat, dry-roast the galangal, lemongrass, coriander seed, cumin, cloves, and nutmeg flower for 2 minutes, stirring all the time.
Add the chillies, garlic, shallots and rest of the ingredients, and keep roasting (and stirring) for another 2-3 mins until everything starts to give off its scent.
Remove from the heat, and place in a blender or food processor, along with the, salt, black pepper, ground cinnamon, and grated nutmeg.
In a wok, add 2 tbsp oil and Fry the paste for a few minutes until it turns a little dark
Transfer to a air tight jar and refrigerate.
Notes
1. Add the chilis as per your taste and depending on the heat level of the chilis. 2. Refrigerated paste good for 1 month.
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