Thai Masman Curry Paste

Masman curry is the most commonly made with beef, but it can also be made with duck or chicken.

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Masman Curry Paste - Prig Gang Masman

Thai massaman curry paste

Ingredients 4 Servings

4 pods cardamom
2 inch piece cinnamon sticks
5 cloves
1 tablespoon coriander
1/3 tablespoon cumin
8  Dried whole chilis
1/2 inch piece julienne galangal
10 head garlic
1 stalk lemongrass
1/3 tablespoon peppercorns
1 tablespoon salt
 5 shallots
1 teaspoon shrimp paste
1 Mace,

1 Nutmeg

Prepping Time: 25 Minutes

  1. Grill or roast garlic and shallots with skin on. In Thailand, we bury the garlic and shallots in hot ashes below the fire in the charcoal stove. Roast until the skin is charred and the flesh is soft and cooked. It should take about 5-10 minutes depending on your roasting method. I put them directly on the grill over my gas stove. Using low flame, it takes about 5 minutes. When garlic and shallots are cooled, peel the skin and remove any charred spots.
  2. Tear the chili stems off and remove the seeds. Cut or tear the chili into big pieces. Slice galangal into thin pieces and julienne them. Slice lemongrass thin. You only need about half of the stalk, about 6-7 inches. Use the part of the stalk closer to the root.
  3. In a pan, over medium heat, toast the chilies and lemongrass until slightly brown. It should take about 2-3 minutes. Remove the roasted chili peppers and lemongrass. Add the rest of the spices, except for the garlic and shallots and toast them by moving them around the pan. Roast them until they are fragrant, for about 2 minutes. Remove the spices from heat.
  4. Start with the chili peppers and salt. When your chili peppers are roughly ground, add the lemongrass. Pound until the lemongrass is roughly ground. Add all the other spices, except for roast garlic and shallots. Pound until well blended, it may take up to 30 minutes depending on your biceps and the size of your mortar and pestle. Add the roasted garlic and shallots. Pound again until everything is mixed in and smooth. Add shrimp paste and pound to mix everything together.
  5. Massaman Curry Paste should be dark red from roasted ingredients, finely ground and fragrant.
  6. Keep the Massaman Curry Paste in refrigerator for up to a month and a year in the freezer.

Thai Masman Curry Paste