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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