Massaman curry paste is the heart of the rich and aromatic Thai Massaman curry, known for its blend of Thai and Indian influences. This paste is a fragrant mix of spices, herbs, and seasonings like dried chilies, coriander, cumin, cinnamon, and cardamom, blended with fresh ingredients like lemongrass, garlic, and galangal. You can use this versatile paste to create delicious Massaman curries with beef, chicken, or vegetables.
Ingredients:
- 6 dried red chilies (soaked in warm water for 10-15 minutes)
- 1 tablespoon coriander seeds
- 1 teaspoon cumin seeds
- 1/4 teaspoon whole cloves
- 1/2 teaspoon cardamom seeds (from 5-6 cardamom pods)
- 1/4 teaspoon ground cinnamon
- 1 teaspoon white peppercorns
- 1 tablespoon shrimp paste (optional, for a more traditional taste)
- 1 stalk lemongrass (white part only), finely chopped
- 1 tablespoon galangal or ginger, finely chopped
- 4 cloves garlic, chopped
- 3 shallots, chopped
- 1 tablespoon tamarind paste
- 1/2 teaspoon salt
- 1 tablespoon vegetable oil (optional, to help blend)
Instructions:
- Toast the spices: In a dry skillet over medium heat, toast the coriander seeds, cumin seeds, cloves, cardamom seeds, and white peppercorns for about 2-3 minutes until fragrant. Remove from heat and grind the toasted spices into a fine powder using a spice grinder or mortar and pestle.
- Prepare the dried chilies: Drain the soaked dried chilies and remove the seeds if you prefer less heat. Roughly chop the chilies.
- Blend the ingredients: In a mortar and pestle (for a traditional method) or food processor, combine the toasted spice mix, dried chilies, lemongrass, galangal, garlic, shallots, tamarind paste, and salt. Grind or blend until you form a smooth, thick paste. You may need to add a tablespoon of vegetable oil to help it blend smoothly, especially if using a food processor.
- Add shrimp paste (optional): If using shrimp paste, add it at this stage and continue to grind until fully incorporated into the paste.
- Store or use: Transfer the Massaman curry paste to an airtight container and store in the refrigerator for up to a week, or freeze for longer storage.
Tips:
- Make ahead: This curry paste can be made in bulk and frozen in portions for quick and easy curries later.
- Vegan option: To make it vegan, omit the shrimp paste.
- Using the paste: Use about 2-3 tablespoons of this paste for a curry that serves 4 people. Fry the paste in oil before adding your protein and other ingredients to release its full flavor.
This Massaman Curry Paste is fragrant, mildly spiced, and forms the base of an authentic and flavorful Thai Massaman curry. Enjoy the rich depth of flavors in your homemade curry dishes!
