瑪莎文咖喱醬Massaman Curry Paste

Prep 25 min·Cook 15 min·Rest 20 min

1. 1You're here
   Step 1.

   Seed the chillies and soak in hot water for 20 minutes; drain and chop.

   10 Large dried red chillies

   20 minKnife work
2. 2
   Step 2.

   Dry-roast the unpeeled shallots and garlic in a heavy pan over medium-low heat, turning, for 10–12 minutes until blackened in spots and soft. Add the lemongrass and galangal for the last 4 minutes.

   100 g Small Asian shallots, unpeeled8 cloves Garlic cloves, unpeeled2 stalks Lemongrass, sliced15 g Galangal, sliced

   12 minPan-fry
3. 3
   Step 3.

   Toast the coriander seeds, cumin, cardamom seeds, cloves and cinnamon in the pan for 2 minutes, then grind finely with the white pepper.

   1 tbsp Coriander seeds1 tsp Cumin seeds4 Green cardamom pods, seeds only4 Cloves3 g Cinnamon stick, broken½ tsp White pepper

   2 minPan-fry
4. 4
   Step 4.

   Peel the shallots and garlic. Pound the chillies with the salt, then the lemongrass and galangal, then the shallots and garlic, to a smooth paste.

   100 g Small Asian shallots, unpeeled8 cloves Garlic cloves, unpeeled10 Large dried red chillies1 tsp Salt2 stalks Lemongrass, sliced15 g Galangal, sliced

   Blend / purée
5. 5
   Step 5.

   Work in the ground spices and shrimp paste. Makes about 8 tbsp, enough for one big massaman.

   1 tbsp Coriander seeds1 tsp Cumin seeds4 Green cardamom pods, seeds only4 Cloves3 g Cinnamon stick, broken½ tsp White pepper1 tsp Shrimp paste

   Blend / purée