Massaman curry has been a classic recipe on HTK and a favourite of so many, and now you can make the curry entirely from scratch! In this video I also show you my new favourite technique/tools for making curry paste WITHOUT a mortar and pestle—the immersion blender! It makes a perfect consistency paste without needing to add any extra liquid. If you make a lot of curry paste, it will come in super handy! It's also great for soups and smoothies as well.
- 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)
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