Authentic Massaman Thai Curry Paste is a mixture of interesting unique flavors. Roasted peppers and onions combine with lemongrass, cinnamon, cardamom, and fresh citrus. Don’t let the ingredient list for this recipe intimidate you! This one is worth the effort. Make a big batch to keep on hand for healthy, plant-based, oil-free curry weeknight dinners.
To make the Spicy Oil-Free Thai Curry Paste: Place the chilies in a bowl and cover with water. Let them soak at least 5 minutes, to soften. Drain and set aside. While the chilis soak, toast the shallot and garlic.
Place the shallot in a small dry pan and saute over medium heat until starting to brown, about 5 minutes. Add the garlic and cardamom pods and cook until aromatic, 1 to 2 more minutes. Remove from the heat. When cool enough to handle, remove the pods of the cardamom seeds. Transfer the shallot, garlic, and cardamom pods to a blender or food processor.
Add the drained chilis to the blender, along with all of the remaining ingredients. Puree until smooth. You want a thick paste, similar to thick hummus. If the mixture won’t puree, add more water, a tablespoon at a time, until all of the ingredients are smooth.
Use for Spicy Massaman Thai Curry. Refrigerate and use within 10 days. Freeze for up to 6 months.
If using for Spicy Massaman Oil-Free Thai Curry, freeze in ¼-cup portions.