Thai Massaman Curry Paste

Massaman curry (Thai: kaeng matsaman or gaeng masaman is a southern Thai dish that is Muslim in origin. It is most commonly made with beef, but can also be made with duck, pork, chicken, or tofu.

The flavoring for Massaman curry is called Massaman curry paste (nam prik kaeng masaman). The dish usually contains coconut milk, roasted peanuts, potatoes, bay leaves, cardamom pods, cinnamon, palm sugar, fish sauce, and tamarind sauce. Muslim, and later Portuguese, traders brought spices such as turmeric, cinnamon, cumin, cloves and nutmeg from the Middle East and India to the south coast of Thailand. The dish is served with rice and sometimes with pickled ginger or "Ajaad" sauce made with cucumber and peppers macerated in vinegar.  

  • 3 large dried red spur chilies, seeded and soaked
  • 5  roasted shallots, sliced
  • 2 bulbs roasted garlic
  • 1 teaspoon finely sliced galangal
  • 1 teaspoon lemon grass, sliced
  • 1 teaspoon ground roasted coriander seeds
  • 1 teaspoon ground roasted cumin
  • 2 ground roasted cloves
  • 1 teaspoon white pepper
  • 1 teaspoon salt
  • 1 teaspoon shrimp paste
  • Pound dried chilies and salt together well. 
  • Add galangal, lemon grass and pound until mixed well.
  • Add roasted garlic, roasted shallots, coriander seeds, cumin, pepper, cloves and shrimp paste, continue pounding until smooth and fine.

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Thank you for advice:  Karla Pengsagun  /  President of Temple of Thai