Massaman Curry Paste

massaman curry paste ingredients

Prik Gairng Mussamun


Storage 2 months Cooks in 30 minutes Difficulty EASY


Ingredients

  • 2 1/2 tbsp shallots, chopped
  • 1 1/2 tbsp garlic, chopped
  • 1/2 tbsp coriander roots
  • 1 tsp pepper
  • 8 dried chilli (sweet)
  • 1 tbsp lemongrass
  • 1/2 tbsp galangal
  • 1 tbsp coriander seeds
  • 1/2 tbsp cumin seeds
  • 1 tsp cinnamon
  • 8 cloves
  • 1 cardamom seed
  • 1 tsp nutmeg
  • 1 tsp shrimp paste
  • 1 tsp salt

Method

  1. Roast all the dry ingredients in a dry frying pan for a few minutes.
  2. Clean the frying pan and do the same with all the fresh ingredients. This will give the paste a much fuller flavour.
  3. Smash all the ingredients together in a pestle and mortar (use a stone pestle mortar if possible) for around 30 minutes or until a nice thick paste is formed.
  4. Alternatively you can blend the ingredients together but the curry paste tastes much better if smashed by hand in a pestle and mortar.
  5. Fry the finished paste in a little oil 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.


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.