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.

  • Roasting the dry ingredients
    Roasting the dry ingredients
  • Roasting the fresh ingredients
    Roasting the fresh ingredients
  • Adding the ingredients to the mortar
    Adding the ingredients to the mortar
  • Smashing the Massaman ingredients
    Smashing the Massaman ingredients

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.