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Make your own vegan Massaman Curry Paste


Thai curry paste is usually a blend of spices and shrimp paste. It is not easy to find a vegan version. so why not make it yourself? Thai Massaman Curry is an amazing blend of herbs and spices and easy to make!



 

VEGAN MASSAMAN CURRY PASTE

Prep time: 10 Minutes - Cook time: 10 Minutes - Total time : 30 minutes - Makes 150 grams (ca. 12 tablespoons)


INGREDIENTS

  • 3-6 large dried red chillies

  • 5 cm fresh galangal, finely sliced

  • ½ large stalk fresh lemongrass finely sliced

  • 1 tablespoon whole coriander seed

  • 1 teaspoon cumin seed

  • 2 whole cloves

  • 1 nutmeg flower

  • 2 large cloves garlic

  • 5 red Thai chillies

  • 1 teaspoon tao jiew (Thai fermented soy bean paste)

  • 1 teaspoon salt

  • 1 teaspoon ground black pepper

  • 1 teaspoon ground cinnamon

  • 1 teaspoon ground or grated nutmeg

  • 3 teaspoon vegetable oil

EQUIPMENT

  • Big wok

  • Spatula

  • Blender or food processor

  • Jar for storage

PREPARATION

  • Soak the chilies in some hot water for 10 minutes.

  • Slice the galangal very fine

  • Slice the lemongrass very fine

  • Sterilize your jars

METHOD

  • In a wok over a medium heat, dry-roast the galangal, lemongrass, coriander seed, cumin, cloves, and nutmeg flower for a couple of minutes, stirring all the time.

  • Add the chilies, garlic, and shallots, and keep roasting (and stirring) for another 2-3 mins until everything starts to give off its scent. Very spicy!!

  • Remove from the heat, and place in a blender or food processor, along with the soy bean paste, salt, black pepper, ground cinnamon, and grated nutmeg.

  • Blend everything, while drizzling in the oil. It should become a thick paste.

  • Fry the paste for a few minutes (no need to add any more oil), until it turns a little darker


Store in airtight jar in the 'fridge for up to three months.



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