Massaman Curry Paste (Prik gaeng massaman)
(Massaman Curry Paste, พริกแกงมัสมั่น)
Prik gaeng massaman is a traditional curry paste originating from Thailand. Unlike most other curry pastes, the ingredients for this one are almost all roasted or fried before they're pounded or ground. The ingredients for the paste are usually cardamom, cinnamon, cloves, coriander, cumin, dried hot peppers, galangal, garlic, lemongrass, peppercorns, shallots, kaffir lime zest, salt, shrimp paste, nutmeg, and mace.
Once roasted, the ingredients are usually ground with a mortar and pestle, and if properly prepared, the paste should be dark red, smoky, and very fragrant. It's then usually mixed with coconut milk and added to chicken curries, most notably the eponymous massaman curry.
The paste will keep for a couple of weeks in the refrigerator.
Part of
Massaman Curry
Out of all Thai curry varieties, massaman curry stands out as the mildest, sweetest, and the most unusual type. It is a combination of creamy coconut milk, meat, potatoes,... Read more
Recipe variations
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.
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.
Massaman Curry Paste (Prik gaeng massaman) Authentic recipe
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.
WHERE TO EAT The best Massaman Curry Paste (Prik gaeng massaman) in the world (according to food experts)
