Vegetarian Massaman Curry Paste

2 cardamom pods, husked
1 1/4 teaspoons whole cumin seed
1 1/2 tablespoons whole coriander seed
1/4 teaspoon whole black peppercorns
2 whole cloves
1/4 teaspoon ground cinnamon
1 large stalk lemongrass, tough outer leaves discarded, lower stalk trimmed to 3 inches and finely sliced
1 tablespoon finely chopped, peeled, fresh galangal or ginger
1/4 cup chopped garlic
1/3 cup chopped shallots
1 tablespoon chili paste
3 tablespoons creamy peanut butter

Combine cardamom, cumin and coriander seeds in a small skillet.  Dry-roast the spices over medium heat for 3 to 5 minutes, until toasty and aromatic, shaking the pan often to prevent burning.  Transfer the spices to a small bowl and set aside to cool.

Combine the peppercorns, cloves, cinnamon, and roasted spices in a large, heavy mortar and grind to a powder.  Transfer the ground spices to the bowl of a food processor fitted with a metal blade.

Put the lemon grass and ginger in the mortar and pound for a few minutes to break down the fibers.  Transfer the crushed mixture to the food processor.

Pound the garlic and shallots in the mortar until just crushed and transfer them to the food processor.  Add the chili paste and peanut butter.  Process the ingredients until a rich, moist paste forms, adding water as necessary and stopping occasionally to scrape down the sides of the work bowl.

The paste can be stored in an airtight container in the refrigerator for 1 month, or in the freezer for up to 3 months.

Makes about 1 1/2 cups.


From True Thai by Victor Sodsook