Ingredients
Prep Time: 30 minutes
Total Time: 30 minutes
Yield: Makes approx. 1 cup paste
Ingredients:
1/4 cup dry roasted peanuts, unsalted
2 shallots, sliced
5 cloves garlic, peeled
1-2 red chilies, OR substitute 1/2 to 1 tsp. dried crushed chili
1 thumb-size piece galangal (or ginger), thinly sliced
1 stalk lemongrass, minced, OR 2-3 Tbsp. frozen or bottled prepared lemongrass
1 tsp. ground coriander
1/2 Tbsp. ground cumin
1/2 tsp. whole cumin seeds
1/8 tsp. nutmeg, preferably ground from whole nutmeg
1/2 tsp. cinnamon
1/8 tsp. ground cloves
1/4 tsp. ground cardamon
2 Tbsp. fish sauce
1 tsp. shrimp paste
1 tsp. palm sugar OR brown sugar
1-3 Tbsp. coconut milk, depending on how thick or runny you prefer your paste (save remainder for cooking your curry)
Method
Place all paste ingredients in a food processor (or blender) and process well. To make a sauce rather than a paste, add up to 1 can coconut milk.
To use immediately, place sauce in a casserole/baking dish together with 1-2 bay leaves, plus your choice of chicken, beef, lamb, tofu/wheat gluten, plus vegetables. Add 2-3 whole bay leaves if you have them (this is a common ingredient in Massaman curries). Stir well to combine, and simmer in a wok OR cover and bake in the oven at 350 degrees until finished.