Homemade Massaman Curry Paste: A Flavorful Thai Staple
Unlock the rich and aromatic flavours of Thailand with this homemade Massaman curry paste recipe. Made from scratch using a blend of fragrant spices and fiery red chillies, this paste serves as the heart and soul of one of Thailand’s most beloved dishes. Follow our simple step-by-step guide to create a smooth and authentic paste, ensuring each bite of your Massaman curry is bursting with flavour. Whether you prefer the traditional mortar and pestle method or the convenience of a blender, this recipe guarantees a deliciously satisfying curry paste ready to elevate your culinary creations. Say goodbye to store-bought versions and hello to the authentic taste of Thailand in your own kitchen!
Massaman curry paste
8
servings50
minutes15
minutesIngredients
2 tsp roasted coriander seeds
1 tsp roasted cumin seeds
2 tsp roasted galangal
2 tsp salt
1 tsp roasted cloves
1 tsp roasted cinnamon
8 roasted cardamom pods
1 tsp black peppercorns
30 soaked long red chillies
3 cloves garlic (chopped)
2 tbsp chopped lemongrass
4 shallots (chopped)
2 tsp chopped fresh coriander
Directions
- Remove the seeds from the red chillies and soak them in water for 10 minutes. Finely chop the chillies after soaking.
- Toast coriander seeds, cloves, cinnamon, galangal, cardamom pods, nutmeg, and cumin seeds in a dry pan until fragrant and lightly browned.
- Transfer the toasted spices to a mortar. Add salt and peppercorns, then grind and pound them into a fine powder using a pestle.
- If using a mortar and pestle, add the soaked and chopped red chillies to the mortar. Pound the mixture until smooth and consistent. Alternatively, for blending, combine coriander seeds, cumin seeds, black peppercorns, and salt in a blender. Blend into a powder, then add the remaining ingredients and 2 tablespoons of water. Blend for 3-5 minutes until smooth.
- Pound the mixture until all the ingredients blend smoothly into a consistent paste, ensuring no chunks remain.
Alternatively, if using a blender or food processor, blend coriander seeds, cumin seeds, black peppercorns, and salt into a powder. - Add all the remaining ingredients along with 2 tablespoons of water to the blender or food processor.
- Blend the mixture for 3-5 minutes until it forms a smooth paste.
Notes
- Store any leftover Massaman curry paste in an airtight container in the refrigerator for up to a week, or freeze for longer storage.
- To make it a meal: Add coconut milk for the sauce. Serve with white rice and vegetables
