Massaman Curry Paste

5 from 1 vote

One of the more unique Thai Curry Pastes, Massaman Curry was served to the royalty of Siam for centuries before Siam became Thailand. Dishes made with this curry paste usually involve some sour fruit such as tamarind or pineapple.

Prep Time20

Active Time10

Total Time30

Course: Curry

Cuisine: Thai

Keyword: Massaman, Thai Curry

Yield: Tablespoons

Calories: 30kcal

Author: 2 Cooks in the Kitchen

Equipment

Spice Grinder

Materials

5 New Mexico Chiles
1 1/2 Tbls Shrimp Paste
3 Tbls Coriander Seeds
1 1/2 tsp Cumin Seeds
1 tsp White Peppercorns
1 1/2 tsp Nutmeg
1 1/2 tsp Mace
The Seeds From 7 Cardamom Pods
1 1/2 tsp Cinnamon
7 Cloves
3 Shallots Minced
1/2 Cup Sliced Garlic
5 New Mexico Chiles
1/3 Cup Chopped Lemongrass
2 Tbls Galangal chopped
1 1/2 Tbls Cilantro Root
1 tsp Salt

Instructions

Remove the stems and seeds from the chiles. Cut them into rings and soak the rings in warm water for at least 15 minutes. Set aside.
Wrap the shrimp paste in foil and toast it over a burner for 4 minutes until fragrant.
Sweat the coriander seeds, cumin seeds, white peppercorns, nutmeg, mace, cardamom seeds, cinnamon and cloves in a dry skillet over medium heat for 5 minutes until fragrant.
Grind the sweated spices in a spice grinder to a fine powder.
Put the shallots, garlic, chiles, lemongrass, galangal, cilantro root and salt into a grinder or blender and grind into a smooth paste. You can add some of the chile soaking water if you need to but not too much!
Add the shrimp paste to the wet ingredients and grind until it is incorporated
Using the grinder mix together all the wet and dry ingredients. If you need to you can work in batches and mix together all the results at the end.
Use right away or store in the refrigerator or freezer.

Video

Nutrition information below may not be exact. Consult a dietician if you have allergies or reaction to foods.

Nutrition