Thai Massaman, Pa Nang & Yellow Curry Pastes (vegan & Vegetarian)

These recipes traditionally use shrimp paste, please omit if as desired maybe try tamarind paste?

Massaman Curry Paste
3 Big dried chillies, soaked in hot water for 15 minutes and de-seeded
3 tbsp Chopped shallots
2 tbsps Chopped garlic
1 tsp Chopped galangal
1 1/4 tbsp Chopped lemon grass
2 Cloves
1 tbsp Coriander seeds
1 tsp Cumin seeds
5 White Peppercorns
1 tsp Shrimp paste
1 tsp Salt

1. In a wok over low heat put the shallots, garlic, galangal, lemon grass, cloves, coriander seeds, cumin seeds and dry fry for about 5 minutes, then grind into a powder.
2. Into a blender, put the rest of the ingredients except the shrimp paste and blend to mix well. Add the shallot, garlic, galangal, lemon grass, clove, coriander seed, cumin seed mixture and the shrimp paste and blend again to obtain 1/2 cup of a fine-textured paste.
3. This can be stored in a glass jar in the refrigerator for about 3-4 months.

Pa Nang Curry Paste
5 Dried chillies, soaked in hot water for 15 minutes and de-seeded
5 tbsp Chopped shallots
2 tbsp Chopped garlic
1 tsp Chopped galangal
1 tbsp Chopped lemon grass
1/2 tbsp Chopped kariff lime rind
1 tsp Chopped coriander root
5 White Pepper corns
1 tsp Salt
1 tsp Shrimp paste

1. Into a blender, put all ingredients except the shrimp paste and blend until well mixed. Then, add the shrimp paste and blend once more to obtain about 3/4 cup of a fine-textured paste.
2. This can be stored in a glass jar in the refrigerator for about 3-4 months.

Yellow Curry Paste
3Big dried chillies, soaked in hot waterv for 15 minutes and de-seeded
3 tbsp Chopped shallots
1 tbsp Chopped garlic
1 tsp Chopped ginger
1 tbsp Coriander seeds
1 tsp Cumin seeds
1 tbsp Chopped lemon grass
1 tsp Shrimp paste
1 tsp Salt
2 tsp Curry powder

1. In a wok over low heat, put the shallots, garlic, ginger, coriander seeds and cumin seeds and dry fry for about 5 minutes, then grind into a powder.
2. Into a blender, put the rest of the ingredients and blend to mix well. Add the shallot, garlic, ginger, coriander, seed-cumin, seed mixture and blend again to obtain about 1/2 cup of a fine-textured paste.
3. This can be stored in a glass jar in the refrigerator for about 3-4 months.