Massaman Curry Paste

Massaman curry paste ingredients

Prik Gairng Mussamun

Storage 2 months Cooks in 30 minutes Difficulty A LITTLE BIT TRICKY

Ingredients

  • 3 tbsp shallots, chopped
  • 3 tbsp lemongrass, chopped
  • 2 tbsp garlic, chopped
  • 10 dried sweet chilli, chopped
  • 1 tsp galangal, chopped
  • 1 tsp kafir lime zest
  • 1 tsp coriander seeds
  • 1/2 tsp black pepper corns
  • 1 tsp cumin seeds
  • 1 cinnamon stick
  • 3 cloves
  • 2 star anise
  • 3 cardamom seeds
  • 1 nutmeg
  • 1 tsp salt
  • 100ml oil

Method

  1. Roast all the dry ingredients in a dry frying pan for a few minutes.
  2. Smash the roasted, dry ingredients in a pestle and mortar until powdered.
  3. Clean the frying pan and do the same with all the fresh ingredients. Roast until the colour changes a little. This will give the paste a much fuller flavour.
  4. Add the roasted, fresh ingredients to the powdered ingredients in the pestle and mortar (use a stone pestle mortar if possible) and smash everything together for around 30 minutes or until a nice thick paste is formed.
  5. Warm the oil in a frying pan and fry the finished paste for a couple minutes. This will help you store the paste for longer.

Alternatively you can blend the ingredients together but the curry paste tastes much better if smashed by hand in a pestle and mortar.

Roasting the fresh ingredients
Roasting the fresh ingredients
Smashing everything together
Smashing the dry ingredients
Smashing everything together
Smashing everything together

To Store

Store in the fridge for up to two months.

The finished Massaman curry paste
The finished Massaman curry paste

Massaman curry paste is a core ingredient for Massaman Curry with Chicken. Hope you enjoy my Prik Gairng Mussamun. Khop Khun Ka from Apple 🍎 Riverside Thai Cooking in Khao Lak.