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Prik Kaeng Masaman (Mild Hot/Sour Equivelent

Prik Kaeng Masaman (Mild Hot/Sour Equivelent recipe image
This recipe creates a foundational Masaman-style curry paste, blending the warmth of cinnamon, cloves, and star anise with the bright acidity of lime leaves and lemongrass. Unlike fiery red curry pastes, this version offers a milder, complex heat profile suitable for rich stews and soups. The combination of toasted seeds and fresh shallots provides a deep, savory backbone. Perfect for home cooks looking to build authentic Thai flavors from scratch, this paste keeps well in the fridge for weeks, allowing you to whip up hearty curries with minimal effort. It balances sweet, sour, and spicy notes beautifully.
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 2
Calories: 210.8
Dietary: Gluten-free, Vegan, Vegetarian
Description
This recipe creates a foundational Masaman-style curry paste, blending the warmth of cinnamon, cloves, and star anise with the bright acidity of lime leaves and lemongrass. Unlike fiery red curry pastes, this version offers a milder, complex heat profile suitable for rich stews and soups. The combination of toasted seeds and fresh shallots provides a deep, savory backbone. Perfect for home cooks looking to build authentic Thai flavors from scratch, this paste keeps well in the fridge for weeks, allowing you to whip up hearty curries with minimal effort. It balances sweet, sour, and spicy notes beautifully.
Ingredients
  • 1 cup Prepared red chilis
  • 3 tablespoon Coriander seed
  • 1 tablespoon Cumin seed
  • 1 tablespoon Cinnamon
  • 1 tablespoon Cloves
  • 1 tablespoon Star anise
  • 1 tablespoon Cardamom
  • 1 tablespoon Freshly ground black pepper
  • 10 tablespoon Shallots, chopped
  • 2 tablespoon Lemon grass, sliced thinly
  • 1 tablespoon Galangal grated
  • 3 tablespoon Bai makroot (lime leaves,
Directions
  1. 1
    In a dry skillet over medium heat, toast the coriander seeds, cumin seeds, cinnamon, cloves, star anise, cardamom, and black pepper until fragrant, about 2-3 minutes.
  2. 2
    Allow the toasted spices to cool completely, then transfer them to a spice grinder or mortar and grind into a fine powder.
  3. 3
    In a food processor or mortar, combine the prepared red chilies, chopped shallots, thinly sliced lemongrass, grated galangal, and sliced lime leaves.
  4. 4
    Add the ground spice mixture to the food processor.
  5. 5
    Pulse or pound the mixture until it forms a smooth, consistent paste, scraping down the sides as needed.
  6. 6
    Transfer the finished paste to an airtight jar and store in the refrigerator for up to 3 months.

Nutrition Facts

Servings 2

Amount Per Serving
Calories 210.8kcal
% Daily Value *
Total Fat 2.0g4%
Saturated Fat 0.3g2%
Cholesterol 0.0mg0%
Sodium 4.1mg1%
Total Carbohydrate 51.6g18%
Dietary Fiber 5.7g23%
Sugars 40.3g
Protein 1.9g4%

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

Keywords: thaicurrypaste, masaman, lemongrass, galangal, shallots, spiceblend, currybase, homemade, aromatic, chili, coriander, cumin, cinnamon, cloves, staranise, cardamom, limeleaf, thaimassage, vegetarian, glutenfree
Read it online: https://www.chefs-mate.com/recipe/prik-kaeng-masaman-mild-hot-sour-equivelent/