The ingredients for the paste are: Lemon grass, galangal, garlic, red onions, ginger, dry chilies, black pepper, coriander seeds, cumin seeds, cardamon, bay leaves, cinnamon, whole cloves and dried red peppers.
Roast the coriander seeds, together with the cardamon, cumin seeds, black pepper, cinnamon and bay leaves until it all smells nice and the color changes.
For the best taste use pestle and mortar to grind the roasted ingredients to powder. However, nowadays there is usually a blender used, which saves an enormous amount of time and elbow grease.
Remove the powder mix and put aside.
Add the dried peppers, which were soaked in water and some salt
Add all the remaining ingredients
Add the powder mix with the paste
Now it’s time to put all the ground ingredients together with some oil in the blender
Cook in the pan, use what you need for your Massaman Curry and keep the rest in a jar to use later
Like in most recipes for our cooking classes we do not list exact amounts – just have a look at the ingredient pic and the phase pic to get an idea. If you attended our cooking class it should not be a problem at all.