Massaman Curry Paste Recipe (Nam Phrik Kaeng Massaman)

This curry paste can be used to make any type of Massaman curry dish (also known as masaman, matsaman) including chicken, beef, tofu or even a non-Muslim pork. See the Massaman Curry recipe that goes with this curry paste recipe.

Ingredients

• 1 Tbsp coriander seeds, roasted
• 1 tsp cumin seeds, roasted
• 1/2 tsp grated nutmeg
• 1/2 tsp ground cinnamon
• 1/2 tsp ground cloves
• 4 oz shallot, finely chopped
• 1 oz garlic, finely chopped
• 4 oz lemongrass, (bottom part of stem only) finely sliced
• 1 Tbsp sliced galangal
• 1 Tbsp chopped coriander root
• 1 tsp grated kaffir lime rind (fresh or dried, soaked)
• 1 tsp ground white pepper
• 10-15 large dried red chilies, roasted, seeded & chopped
• 1 Tbsp coarse sea salt
• 1-2 Tbsp Thai shrimp paste (good quality)

Preparation

1. If using whole dried spices, pulverize in a small electric blender container or a granite mortar and pestle. Then pound together all of the ingredients in a mortar and pestle except the shrimp paste until finely pulverized with no visible chili pieces. Last mash in the shrimp paste with the pestle. Set aside until time to add to your Massaman Curry recipe. Freeze any leftovers in a ziplock bag in tablesize portions.

Recipe and Images © 2010 Temple of Thai

Also see:

• Use this curry paste for our Massaman Curry recipe
• Read more about the different types of Thai Curry