Authentic Prik Gaeng Massaman (Massaman Curry Paste) Recipe Thailand, Asia
JUMP TO RECIPEWe strongly advise you to read the cooking tips before jumping to the recipe though
Cooking tips
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method
Depending on the recipe, the dry spices (and chilis) should be roasted beforehand to release their aroma and then ground. The fresh ingredients need to be chopped into small bits to help to break apart easily when mashed. Still, there are recipes that roast or fry the fresh ingredients, most commonly shallots and garlic, but also chilis. -
mortar and pestle preparation
The method differs whether you’re using a mortar and pestle or a hand blender. If you opt for a mortar and pestle, grind the dry ingredients in batches. First, do the spices, then the dried chilis and salt, and lastly, the fresh ingredients. Finally, to bring together, mortar and pestle all the ingredients into a smooth paste. Also, when making the paste in a mortar and pestle, you need to soak the ... Read more -
hand blender preparation
The dry spices should be ground in a spice or coffee grinder. The fresh ingredients need to be first puréed with a hand blender, then the dry ground spices need to be added and the two well blended into a paste. -
equipment
Traditionally, massaman curry paste is made in a mortar and pestle (a brick, a marble, or a porcelain one is recommended), but nowadays, hand blenders are used more and more often as they make the preparation easier. If you opt for a hand blender, go for a powerful one. Jug blenders and food processors are not recommended for making this paste. In those cases, you need to add liquid to blend the ingredients ... Read more -
variations
Some recipes will add additional ingredients like star anise, tamarind, fish sauce, and peanuts. But if you’re a vegetarian, leave out the shrimp paste and if needed, add some liquid ingredient like water or coconut milk as a substitute if the paste is too dry to blend. -
substitutions
If you can’t find Thai spur chilies, substitute with long and wide guajillo peppers, plus one to two bird’s eye chilis or chiles de árbol, depending on the number of guajillo ones. Galangal can be substituted with ginger, which is also pungent but much milder and sweeter. Siam cardamom (white) can be substituted with Indian cardamom (green). -
storage
The massaman curry paste can be stored for use at a later date, meaning it can be made ahead or in large quantities. In the refrigerator, it will keep for up to 2 weeks, but it must be kept in an airtight container. Also, the surface of the paste needs to be covered with cling film, so it doesn’t dry out. In the freezer, it will keep for up to 3 months.
Recipe variations
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Traditional Massaman Curry Paste
Ready in 20minThis recipe gives instructions on how to prepare massaman curry the traditional way, with traditional ingredients and in a mortar and pestle. The spices need to be roasted for a few minutes over low heat to release their aroma, and the chilies soaked in hot water for about 10-15 minutes to soften. We recommend you check out the tips beforehand.
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Quick Make Massaman Curry Paste
Ready in 15minThis recipe follows the tradition, but the use of preground spices and grinding the chilies is what makes it possible to make massaman curry paste very quickly. The recipe offers two ways of making the paste, using a hand blender (we recommend the use of a very powerful one!) or in a mortar and pestle. Also, you will need a coffee grinder to grind the spices.
Traditional Massaman Curry Paste
PREP 20min
READY IN 20min
This recipe gives instructions on how to prepare massaman curry the traditional way, with traditional ingredients and in a mortar and pestle. The spices need to be roasted for a few minutes over low heat to release their aroma, and the chilies soaked in hot water for about 10-15 minutes to soften. We recommend you check out the tips beforehand.
Ingredients
1 ½ tsp coriander seeds, roasted and ground
½ tsp cumin seeds, roasted and ground
4 cloves, roasted and ground
4 siam (round) cardamom seeds, roasted and ground
1 cinnamon stick (2.5cm/1-inch long), roasted and ground
1 mace nutmeg, roasted and ground
½ tsp white peppercorns, roasted and ground
10 dried spur chilies, seeded and soaked to soften
½ tsp sea salt
1 tbsp mature galangal, finely sliced
2 stalks lemongrass, finely sliced
1 tsp kaffir lime zest, finely chopped
30 cloves Thai garlic, peeled
5 shallots, peeled and sliced
1 tsp shrimp paste
Preparation
Add the chilies and the salt to a mortar and pestle, and pound away until it turns into a paste.
Then, add the fresh ingredients, one by one, starting with galangal, then lemongrass, then kaffir lime zest, and finally, garlic and shallots. Mash until all the ingredients are combined into a homogenous paste.
Lastly, add the shrimp paste and the roasted and ground spices and pound until combined.
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