Massaman Curry Paste

Massaman Curry Paste

in Curry Paste

A very aromatic curry, Massaman is one of the most famous Thai dishes. King Rama II praised about Massaman in his famous food poem since 1800s, but the curry has got a hint of Persian influence by the use of spices from the Middle East, introduced to Royal Thai Cuisine by the Bunnag’s, a noble family of Persian descent.

Ingredients

  • 1 1/2 tsp coriander seeds
  • 1 tsp cumin seeds
  • 4 cloves
  • 4 white cardamom pods (open them and use only the seeds)
  • 2.5 cm (1 inch) cinnamon stick, crushed
  • 1/2 tsp nutmeg
  • 1/2 tsp white peppercorns
  • 5 -10 dried Spur chillies, cut into about 2.5 cm pieces
  • 1 tsp coarse sea salt
  • 1 Tbsp mature galangal, sliced finely chopped
  • 2 Tbsp lemongrass, thinly sliced
  • 1/2 tsp Kaffir lime zest, finely chopped
  • 1/4 cup Thai garlic, peeled
  • 1/4 cup shallots
  • 1 tsp shrimp paste
  • 1/2 cup vegetable oil

Directions

  1. Dry roast (lightly toast without oil or water) coriander seeds, cumin seeds, cloves, cardamom seeds, cinnamon, and nutmeg in a pan on medium low heat. Constantly stir until they start to release aroma, then take off the heat and let cool completely.
  2. In a coffee grinder or mortar and pestle, pound the toasted spices together with the white peppercorns until they are a fine powder. Spoon it out into a small cup and set aside.
  3. In a wok, over medium heat, add the oil and wait until it’s quite hot. Fry the chillies until they just turn dark. This will take about 5-10 seconds so do not take your eyes off the wok! Strain them and set aside.
  4. In the same hot wok, fry galangal, lemongrass, garlic, shallots, one thing at a time, until each turns colour slightly and releases the aroma. Strain them and set aside. Keep the oil to use when you make the curry.
  5. In a stone mortar, add the fried chillies and salt, pound them together until quite fine.
  6. Add all the ingredients, one at a time, into the mortar and pound until thoroughly combined. Remember to pound until the paste is quite smooth and there are no obvious chunks before you add the next ingredients.
  7. Scoop out the paste and use within a day for best flavour or keep in the fridge for up to 3-4 days. If storing in the fridge, you should add a couple of tablespoons of the frying oil into the paste as the oil will help preserve the paste and add extra flavour.