VEGAN MASSAMAN CURRY PASTE - Thai Food Made Easy
2623
page-template-default,page,page-id-2623,cookies-not-set,qode-quick-links-1.0,ajax_fade,page_not_loaded,,qode_grid_1300,footer_responsive_adv,hide_top_bar_on_mobile_header,qode-content-sidebar-responsive,qode-theme-ver-11.1,qode-theme-bridge,wpb-js-composer js-comp-ver-5.6,vc_responsive
 

VEGAN MASSAMAN CURRY PASTE

Vegan Massaman Curry Paste 

Serve:3 portions of curry

Ingredients :

50 gram                            Shallot

25 gram                            Garlic clove-peeled

10 gram                            Ginger

6                                        Clove

1                                         Red Chilli

1 tsp                                   Lemongrass puree

1/2 tsp                               Ground cinnamon

1/2 tsp                               Ground cumin

1/2 tsp                               Ground coriander seeds

1/2 tsp                                Salt

1/2 tsp                                Oil

1/4 tsp                                Ground Nutmeg

1/4 tsp                                White pepper

 

 

Method

-Fire roast the chilli by putting the red chilli straight onto the open gas hob/burner. Use the tong to keep turning until the chilli skin has got a few char outside.

-Put all the ingredients except oil in an electric blender

-Blend until the mixture turns to a rough paste.

-Add the oil and blend for further until the mixture turns to a smooth paste.

-Transfer the paste into the pasteurised jar and keep it in the fridge for approx 1 week. Otherwise, freeze and use within 1  month.

-Check Vegan Massaman Curry to see how to turn this paste to a beautiful curry.

Tip:

-Be very careful when you char the chilli as the seed will popping and the flesh can easily burn and burst.

-Feel free to add more oil if the mixture is too dry.

-Use 2 tablespoons of Vegan Massaman Curry paste for one portion of curry.