How to Make Kaeng Massaman Kai

Massaman Curry Paste

Stew chicken cooked in massaman.

Recipe Summary Massaman Curry Paste

This is a curry paste used in Thai cooking. You can substitute shallot for the yellow onion, if desired.

Ingredients | Kaeng Massaman Kai

2 tablespoons small dried red chile peppers - stemmed, seeded, and chopped

2 tablespoons whole cumin seeds

1 teaspoon coriander seeds

1 teaspoon whole black peppercorns

1 teaspoon whole cloves

1 teaspoon ground cinnamon

1 teaspoon ground mace

1 teaspoon ground nutmeg

1 teaspoon ground cardamom

½ cup chopped garlic

½ cup onion, chopped

3 stalks fresh lemon grass, trimmed and coarsely chopped

1 tablespoon minced fresh ginger, or more to taste

1 tablespoon shrimp paste

2 teaspoons salt

Directions

Place dried chile peppers in a small bowl and cover with warm water; soak until rehydrated, about 20 minutes. Drain.

Heat a skillet over medium heat. Cook and stir cumin seeds, coriander seeds, peppercorns, and whole cloves in hot skillet until fragrant, 3 to 5 minutes. Transfer spices to a small bowl to cool completely. Grind spices into a fine powder using a spice grinder or mortar and pestle.

Return skillet to medium heat. Cook and stir cinnamon, mace, nutmeg, cardamom in hot skillet until fragrant, 2 to 3 minutes. Transfer spices to a separate small bowl to cool.

Process garlic, onion, lemon grass, rehydrated chile peppers, ginger, shrimp paste, and salt in a food processor until smooth. Add all spices and process until smooth and well-mixed.

Info | Kaeng Massaman Kai

prep: 15 mins cook: 5 mins total: 20 mins Servings: 16 Yield: 16 servings

TAG : Massaman Curry Paste

World Cuisine Recipes, Asian,