- 2 tsp toasted coriander seeds
- 2 tsp toasted cumin seeds
- 1/2 tsp white peppercorns
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground cloves
- 1/4 tsp ground nutmeg
- 1/2 tsp ground cardamom
- 40g mild, dried red chilies, seeds removed
- 2 tsp salt
- 1/2 cup chopped shallots
- 1/3 cup chopped lemongrass, use only the bottom half of the stalk
- 1/4 cup chopped galangal
- 4 cilantro roots
- 1/4 cup chopped garlic
- 2 tsp fermented shrimp paste (gapi)
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