VEGAN MASSAMAN CURRY PASTE
Vegan Massaman Curry Paste
Serve:3 portions of curry
50 gram Shallot
25 gram Garlic clove-peeled
10 gram Ginger
1 Red Chilli
1 tsp Lemongrass puree
1/2 tsp Ground cinnamon
1/2 tsp Ground cumin
1/2 tsp Ground coriander seeds
1/2 tsp Salt
1/2 tsp Oil
1/4 tsp Ground Nutmeg
1/4 tsp White pepper
-Fire roast the chilli by putting the red chilli straight onto the open gas hob/burner. Use the tong to keep turning until the chilli skin has got a few char outside.
-Put all the ingredients except oil in an electric blender
-Blend until the mixture turns to a rough paste.
-Add the oil and blend for further until the mixture turns to a smooth paste.
-Transfer the paste into the pasteurised jar and keep it in the fridge for approx 1 week. Otherwise, freeze and use within 1 month.
-Check Vegan Massaman Curry to see how to turn this paste to a beautiful curry.
-Be very careful when you char the chilli as the seed will popping and the flesh can easily burn and burst.
-Feel free to add more oil if the mixture is too dry.
-Use 2 tablespoons of Vegan Massaman Curry paste for one portion of curry.