Can I use ginger instead of galangal in the paste?

While ginger can be used as a substitute, galangal offers a distinct flavor that is characteristic of Massaman curry. Ginger will change the flavor profile slightly, making it milder and less citrusy.

How long can I store homemade Massaman Curry Paste?

Homemade Massaman Curry Paste can be stored in an airtight container in the refrigerator for up to two weeks. For longer storage, freeze the paste in ice cube trays and then transfer to a freezer bag, keeping it for up to 3 months.

Is it necessary to include peanuts in the curry paste?

Adding peanuts enhances the paste with a richer, nutty flavor and thicker consistency. However, if you have a nut allergy or prefer a lighter paste, omit the peanuts.

Can I make a vegetarian version of this curry paste?

To make a vegetarian version, first, substitute the fish sauce with soy sauce or a vegan fish sauce alternative. Additionally, ensure all other ingredients are suitable for vegetarians. Finally, adjust the seasoning as needed to match the umami depth of the original.

What's the best way to adjust the spiciness of the paste?

The spiciness of the paste can be adjusted by increasing or decreasing the number of chilies. Removing the seeds and membranes from the chilies can also lessen the heat without sacrificing the chili flavor.

Massaman Curry Paste Recipe

Name: Massaman Curry Paste
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Cuisine: Thai
Ingredients: 4 dried red chilies, seeded and chopped; 1/4 cup chopped shallots; 2 tablespoons chopped garlic; 1 tablespoon chopped galangal; 2 teaspoons chopped lemongrass (tender part only); 1 teaspoon grated kaffir lime zest; 1 teaspoon ground coriander; 1 teaspoon ground cumin; 1/2 teaspoon ground cinnamon; 1/4 teaspoon ground nutmeg; 1/4 teaspoon ground cloves; 1/4 teaspoon ground cardamom; 1/4 teaspoon ground black pepper; 1/4 teaspoon salt; 2 tablespoons roasted peanuts (optional, for a thicker, nuttier flavor); 1 tablespoon fish sauce; 1 tablespoon tamarind paste

Description

This Massaman Curry Paste recipe offers a gateway to the rich flavors of traditional Thai cuisine, crafted using authentic ingredients like dried red chilies, shallots, garlic, and galangal. Enhanced with aromatic spices such as coriander, cumin, and cinnamon, each tablespoon of this homemade paste promises a burst of depth and warmth. Ideal for adding complexity to stews and curries, this paste includes notes of tangy tamarind and savory fish sauce, making it a versatile base for various dishes. Whether simmering a comforting curry or marinating meats, this paste brings the essence of Thailand into your kitchen.

Ingredients

Units Scale

4 dried red chilies, seeded and chopped
1/4 cup chopped shallots
2 tablespoons chopped garlic
1 tablespoon chopped galangal
2 teaspoons chopped lemongrass (tender part only)
1 teaspoon grated kaffir lime zest
1 teaspoon ground coriander
1 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground cardamom
1/4 teaspoon ground black pepper
1/4 teaspoon salt
2 tablespoons roasted peanuts (optional, for a thicker, nuttier flavor)
1 tablespoon fish sauce
1 tablespoon tamarind paste

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Instructions

Soak the Chilies: Begin by soaking the dried red chilies in hot water for about 10 minutes to soften them.
Prepare the Ingredients: While the chilies are soaking, chop the shallots, garlic, galangal, and lemongrass. Grate the zest from a kaffir lime.
Blend the Ingredients: Drain the chilies and place them in a blender or food processor. Add the chopped shallots, garlic, galangal, lemongrass, and kaffir lime zest. Also add the ground coriander, cumin, cinnamon, nutmeg, cloves, cardamom, black pepper, and salt.
Grind to a Paste: Blend the ingredients together until they form a paste. Depending on the power of your blender, you may need to add a little water to help the ingredients move and blend evenly.
Add Final Ingredients: Once the ingredients are mostly smooth, add the roasted peanuts (if using), fish sauce, and tamarind paste. Continue to blend until the paste is completely smooth.
Store or Use: Transfer the curry paste to a jar and store it in the refrigerator for up to two weeks, or use immediately in your favorite Massaman curry recipe.

Notes

To maximize the flavor of your Massaman Curry Paste, toast the spices briefly in a dry skillet before grinding. This extra step helps release their essential oils and deepen the flavors, enhancing the overall richness of your curry.

Prep Time: 20min
Cook Time: 5min
Category: Curry Paste
Method: Mixing
Cuisine: Thai

Nutrition

Serving Size: 1tbs
Calories: 30 kcal
Sugar: 1.5 g
Sodium: 240 mg
Fat: 1.4 g
Saturated Fat: 0.2 g
Unsaturated Fat: 0.8 g
Trans Fat: 0g
Carbohydrates: 4g
Fiber: 0.9 g
Protein: 0.8 g
Cholesterol: 0 mg