Vegan Massaman Curry Paste
A silky and mellow curry paste recipe. Once you make this you’ll never buy store bought massaman paste in the store again. Delicious.
There’s something so fulfilling about making your own curry paste. Not only does it taste way better but it’s also an incredibly enjoyable process. I love making huge batches of curry paste. Once they’re stored in the fridge I’m content in the knowledge that i’ll be able to quickly whip up flavoursome food with no hassle at all.
Massaman curry paste is one of my favourite curry pastes to make. There’s good reason that massaman curry is the number one dish on CNN’s roundup of the world’s best foods – it tastes delicious. This curry paste is no exception. The fragrances that are released when making this are otherworldly. You won’t want to step out of the kitchen when you’re making a batch of this.
If you’re looking for a recipe to use this delicious curry paste with, try my sweet potato and spring greens massaman curry. It’s silky smooth and fragrant, perfect for both curry lovers and spice haters.
Vegan Massaman Curry Paste
This meal is around 92% less polluting than the average UK meal.
Eating this recipe will save around 2.70 KG CO2e per person.
That’s equivalent to the emissions produced driving 22.31 KM in a modern car.
How do I calculate this?Ingredients
- 5 Medium Shallots
- 2 Heads Garlic
- 1 inch piece ginger (roughly chopped)
- 2 Sticks Lemon Grass (roughly chopped)
- 1 Teaspoon Coriander Seeds
- 1 Teaspoon Cumin Seeds
- 2 Pods Cardamom
- 6 Black Peppercorns
- 2 Cloves
- 3 Medium Dried Red Chillies (If you can't find any dried red chillies substitute for 1 & 1/2 fresh red chillies)
- 2 Tablespoons Vegetable Oil
Instructions
- Pre-heat your oven to 200˚c (fan oven).
- Place your dried chillies into a small bowl and cover with boiling water. Let the chillies soak for at least 10 minutes before using.
- Place the 5 shallots, 2 heads of garlic and 1 inch piece of chopped ginger onto a baking tray and cover with the 1 tablespoon of vegetable oil. Place into the oven and roast for 20 minutes. At this point the shallots and garlic should be nicely soft. Remove the tray from the oven and allow to cool.
- De-skin the shallots and garlic, pressing the soft interior into a small mixing bowl.
- Heat 1 tablespoon of vegetable oil over a medium heat in a shallow frying pan. Toss in the 6 black peppercorns, 2 cloves, 1 teaspoon cumin seeds, 1 teaspoon coriander seeds and 2 cardamon pods. Toast the spices for around a minute until they begin to take a little colour and release a wonderful aroma.
- Drain the dried chillies and place into a blender. Tip in the toasted spices, roasted vegetables and chopped lemon grass. Blitz into a chunky paste.
- Store in the fridge for up to a week.