“Massaman” curry comes all the way from Thailand and traditionally is made with spices like “Kefir” lime leaves, lemongrass root, “Galangal” (a type of Thai native ginger), Coriander root and dry spice powders simmered in a tangy peanut sauce. Finding all the ingredients was easy enough and so was substituting the fish sauce usually used with soy tamari and coconut aminos. I also used some pomegranate molasses for the sweet and sour balance. The curry paste lasts for a week in the fridge and can be reused with chunky veggies like sweet potatoes, carrots, capsicum, broccoli, beans, snow peas and tofu. I added in Seitan with tofu the first time.
For the Curry Paste,
- Kefir Lime Leaves – 4
- Lemongrass Root and stalk, cleaned and broken into large pieces – 1
- Galangal, peeled and cleaned – 1″ piece
- Fresh Ginger Root – 1″ piece
- Coriander Root, cleaned and chopped – 1 tablespoon
- Garlic Cloves, peeled – 4 medium
- Lime Juice – 4 tablespoons
- Pomegranate Molasses – 4 tablespoons
- Soy Tamari – 2 tablespoons
- Coconut Aminos – 2 tablespoons
- Dried Red Chillies, broken – 2 to 4 (for colour & hotness)
- Roasted Peanuts, broken – 4 to 5 tablespoons
- Cumin Seeds – 1 teaspoon
- Coriander Seeds – 1 teaspoon
- Green Cardamom – 4
- Cloves – 2 to 3 pods
- Cinnamon Stick – 2″ piece
- Black Pepper – 1/4 teaspoon
- Turmeric Powder – 1 teaspoon
- Grind the dry spices to a fine powder and set aside.
- Blend all the wet ingredients into a smooth paste and fold in the dry spices.
- Store in an airtight glass jar.