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Massaman Curry Paste

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.
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Prep Time: 20 minutes
Cook Time: 5 minutes
Total Time: 25 minutes
Course: Curry Paste
Cuisine: Thai
Keyword: Massaman Curry
Servings: 4 servings
Calories: 30kcal
Author: Susie Thompson

Ingredients

  • 4 dried red chilies seeded and chopped
  • ¼ 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
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground cardamom
  • ¼ teaspoon ground black pepper
  • ¼ teaspoon salt
  • 2 tablespoons roasted peanuts optional, for a thicker, nuttier flavor
  • 1 tablespoon fish sauce
  • 1 tablespoon tamarind paste

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.

Nutrition

Serving: 1tbs | Calories: 30kcal | Carbohydrates: 4g | Protein: 0.8g | Fat: 1.4g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.8g | Sodium: 240mg | Fiber: 0.9g | Sugar: 1.5g
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