Nam-Prik-Kaeng-Matsaman-Massaman-Curry-Paste-Ett

This homemade Massaman curry paste captures the deep, warm flavors of Thai cuisine with a blend of dried chilies, toasted coriander, cumin, and aromatic galangal. The resulting paste is rich, slightly sweet, and warmly spiced, forming the perfect base for slow-simmered Massaman curries with tender meat or vegetables. It offers a complex depth of flavor that jarred versions simply cannot match, providing a fragrant kick that lingers on the palate. Ideal for building a flavorful foundation for weeknight dinners or special gatherings, this versatile paste keeps well in the refrigerator, allowing you to whip up authentic Thai dishes with ease whenever inspiration strikes.

Cooking Method: Frying, Stir Frying

Cuisine: Indian

Courses: Sauces & Condiments

Difficulty: Beginner

Servings: 1

Calories: 12.5

Dietary: Gluten-free

Description

This homemade Massaman curry paste captures the deep, warm flavors of Thai cuisine with a blend of dried chilies, toasted coriander, cumin, and aromatic galangal. The resulting paste is rich, slightly sweet, and warmly spiced, forming the perfect base for slow-simmered Massaman curries with tender meat or vegetables. It offers a complex depth of flavor that jarred versions simply cannot match, providing a fragrant kick that lingers on the palate. Ideal for building a flavorful foundation for weeknight dinners or special gatherings, this versatile paste keeps well in the refrigerator, allowing you to whip up authentic Thai dishes with ease whenever inspiration strikes.

Ingredients

3 Dried Chilies
1 tablespoons Coriander seeds
2 tablespoons Chopped garlic 5 Peppercorns
2 Cloves

Directions

1
Soak the dried chilies in hot water for 15 minutes until softened, then drain and remove seeds.
2
In a wok or dry skillet over low heat, toast the shallots, garlic, galangal, lemongrass, cloves, coriander seeds, and cumin seeds for about 5 minutes until fragrant.
3
Allow the toasted spices to cool slightly, then grind them into a fine powder using a mortar and pestle.
4
Place the soaked chilies and other wet ingredients (excluding shrimp paste) into a blender and blend until smooth.
5
Add the ground spice mixture and shrimp paste to the blender, then blend again until a fine-textured paste forms.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 12.5kcal

% Daily Value *
Total Fat 0.1g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 1.4mg1%
Total Carbohydrate 2.9g1%
Dietary Fiber 0.3g2%
Sugars 0.2g
Protein 0.5g1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage: Transfer the finished paste to a clean glass jar and store in the refrigerator for up to 3-4 months. For longer storage, freeze in ice cube trays and transfer to a freezer bag.

Ingredient Note: The original ingredient list was fragmented. Standard Massaman paste typically includes shallots, garlic, galangal, lemongrass, coriander seeds, cumin seeds, cloves, cardamom, and shrimp paste. Adjust quantities based on desired heat and intensity.

Tip: Toasting the spices before grinding releases their essential oils, significantly enhancing the flavor profile of the final paste.

Keywords: massaman, curry paste, thaifood, homemade, dried chilies, coriander seeds, cumin seeds, galangal, lemongrass, shrimp paste, spices, aromatic, cooking base, thaicurry, nam prik, kaeng, simmering, flavorful, traditional, spicy

Read it online: https://www.chefs-mate.com/recipe/nam-prik-kaeng-matsaman-massaman-curry-paste-ett/