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Thai Massaman Curry Paste
This is an authentic recipe for making massaman curry paste used in making the famous Thai massaman curry.
Author
Charlé Visser
Prep Time
15
minutes
minutes
Total Time
15
minutes
minutes
Servings
10
portions
Course
Condiments, Dinner
Cuisine
Asian, Thai
Cook Mode
Prevent your screen from going dark
Ingredients
▢
90
g
(
⅗
cups
)
chilli
-
whole bird's eye or 20 grams dried flakes
▢
2
g
(
1
teaspoon
)
coriander seeds
▢
2
g
(
1
teaspoon
)
aniseed
▢
2
g
(
1
teaspoon
)
cloves
▢
2
g
(
1
teaspoon
)
cumin seeds
▢
1
g
(
½
teaspoon
)
cardamom
-
seeds from the 6 pods
▢
2
g
(
1
teaspoon
)
turmeric powder
▢
50
g
(
5
tablespoon
)
shallots
-
finely chopped
▢
20
g
(
2 ½
tablespoon
)
garlic
-
finely chopped
▢
20
g
(
2 ½
tablespoon
)
galangal
-
finely chopped
▢
1
(
1
)
lemongrass stick
-
finely chopped
▢
10
g
(
½
cups
)
cilantro root or stalks
-
washed and finely chopped
▢
4
g
(
1
teaspoon
)
salt
Instructions
Start by roasting the spices in a dry pan apart from the turmeric powder.
Once fragrant and starting to smoke transfer the spices to a pestle and mortar and grind until fine
Next, add the rest of the ingredients and pound it until you have a smooth paste
Use straight away or store until later.
Notes
For the most authentic result pound the paste in a
pestle and mortar
.
For speed blend it in a high-speed blender like a
Nutri bullet
.
Store in the fridge sealed airtight for up to a week or store for up to 6 months in the freezer.
Nutrition
Serving:
20
g
Calories:
16
kcal
Carbohydrates:
3
g
Protein:
1
g
Fat:
1
g
Saturated Fat:
1
g
Polyunsaturated Fat:
1
g
Monounsaturated Fat:
1
g
Trans Fat:
1
g
Sodium:
158
mg
Potassium:
80
mg
Fiber:
1
g
Sugar:
1
g
Vitamin A:
157
IU
Vitamin C:
14
mg
Calcium:
14
mg
Iron:
1
mg
Keywords:
how to make massaman curry paste, massaman recipe
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