Massaman Curry Paste - Krüang Gäng Massaman
Prep Time30 minutes mins
Cook Time20 minutes mins
Total Time50 minutes mins
Servings: 6 people
The spices:
- 1 tbsp Cumin seeds
- 8 Hot peppers, red, long, hot (see note)
- 20 g Galangal, fresh or frozen
- 20 g Lemongrass, fresh or frozen
- 30 g Onions, small, red
- 10 medium sized Cloves of garlic, fresh
- 2 medium sized Tomatoes, fully ripe
- 8 g Shrimp paste (terasi udang)
- 3 tbsp Sunflower oil
- Salt, to taste
- 1 tsp Cinnamon powder
- 1 tsp Anise powder, (star anise)
- 1 tsp Clove powder
- 0,5 tsp Cardamom powder
Galangal processing:
Wash the galangal, chop for better peeling. Peel, cut crosswise into thin slices, cut out the brown eyes and discard. Chop the slices into small cubes. Weigh and thaw frozen goods.
Lemongrass Processing:
Wash the fresh lemongrass, remove the hard stalk at the lower end (see A + B), remove the brown and withered leaves (see C) and only use the white to white-green parts (see C, knife tip) . Cut this into thin slices (see D). Remove the outer, green leaves if necessary (see E + F). Weigh and thaw frozen goods.
Onion and Garlic Processing:
Puree and boil down:
Remove from heat and let cool down. Add to the roasted seeds in the cutter, along with the tomatoes and spices. At the highest setting, cut into a homogeneous paste in 2 minutes. Season with salt, return to the wok and reduce to a thick paste.
Serving: 100g | Calories: 21kcal | Carbohydrates: 2.6g | Protein: 0.3g | Fat: 1g