Massaman Curry Paste

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Massaman Curry Paste

Massaman Curry Paste is a traditional Thai recipe for a classic curry paste that's a mix of Indian and Thai influences. The full recipe is presented here and I hope you enjoy this classic Thai version of: Massaman Curry Paste.

prep time

10 minutes

cook time

15 minutes

Total Time:

25 minutes

Makes:

1 small jar

Rating:

Tags : Curry Chilli Recipes Spice Recipes Herb Recipes Thailand Recipes

This is a classic Thai Muslim curry paste, and forms the basis of every Thai Massaman curry. The flavours are reminiscent of an Indian curry paste and though it takes time to prepare it can be prepared well in advance as, if bottled, it will keep in the refrigerator for up to 3 months.

Ingredients:

1 tbsp fennel seeds
1 tbsp coriander seeds
1 tsp cumin seeds
1 tsp white peppercorns
5 cloves
2 green cardamom pods, crushed
2 star anise
3cm length of cinnamon
1 tsp ground turmeric
8 shallots, finely chopped
8 garlic cloves, chopped
2cm length of galangal (or ginger), peeled and chopped
1/2 tsp shrimp paste (belachan)
5cm stalk of lemongrass, finely chopped
2 Kaffir lime leaves, de-veined and finely chopped
10 dried cayenne chillies, soaked in hot water to soften then squeezed dry

Method:

Add the whole dry spices in a hot frying pan and toast until aromatic (about 3 minutes). Transfer to a spice grinder or coffee grinder along with the turmeric and grind to a fine powder.

Add a little groundnut oil to the pan and use to fry the shallots, garlic, galangal, and shrimp paste until lightly browned (about 6 minutes). Remove from the heat and allow to cool a little before transferring to a food processor with the ground spices and all the remaining ingredients. Process the mixture until you have a smooth paste then bottle into a sterilized jar and seal well. Store in the refrigerator.