Massaman Curry Paste

Gluten, Dairy, Egg and Nut Free

INGREDIENTS

• 1 Tbl Coriander Ground
• 1/2 Tbl Ground Cumin
• 1T White Peppercorns
• 2 Stalks Lemongrass (Inner white bit only)
• 6 Cloves Garlic
• 3 Onions (quartered)
• 1 piece Ginger (about thumb size)
• 1 Tbl Shrimp Paste
• 7 Large Dried Chillies (Soaked in warm water for 10 minutes before use)
• 1 tsp Cardamon Ground

THERMOMIX METHOD:

1. Place Coriander, Cumin and Peppercorns into bowl 2 mins/100 degrees/speed 2
2. Grind for 1 min/speed 9
3. Add all other ingredients into bowl and blend for 1 min/speed 9 until well combined.
4. Empty curry paste into a jar and use as required.  This can be kept in the fridge for up to a week or place into portion sizes into the freezer for later use.

CONVENTIONAL METHOD:

1. Place Coriander, Cumin and Peppercorns into a small saucepan and cook at a low heat until you can smell the spices coming together.
2. Place ingredients from saucepan into a blender and mix until a powder consistency
3. Add all other ingredients and blend together until well combined
4. Empty curry paste into a jar and use as required.  This can be kept in the fridge for up to a week or place into portion sizes into the freezer for later use.