Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H. Massaman curry paste is a Thai curry paste, though it’s an interesting mix of Thai ingredients and Indian ground spices, as influenced by Indian cooks coming to Thailand and making Thai food their way. Massaman curry is a result of this influence, a wonderful dish filled with flavorful dried spices and aromatic ingredients. You can find Massaman curry paste in grocery stores, though homemade is so much better and fresher than store bought, and you can really control what you put into it. You can also use it to make other Thai curries, as it is quite versatile. Let’s talk about how to make Massaman Curry Paste, shall we? Add the dried chilies and dry toast them for 1 minute per side, or until they darken and become slightly fragrant. Do not burn the skins. PRO TIP. Toasting the chilies this way loosens the oils in the skins and provides a wonderful flavor boost akin to toasting seeds before grinding. Soak the Peppers. Remove from heat and add enough water to cover the chilies. Soak until softened, about 15 minutes. Process the Curry Paste. Remove the peppers and add them to a food processor or blender along with the remaining ingredients. Process to form a paste. Alternatively, you can use a mortar and pestle. Thin as Needed. If the paste is too thick, add a teaspoon of water at a time and process until smooth. You can use some of the reserved chili soaking water for this as well. Make Some Curry! Use as needed, or store in the refrigerator in a sealed container until ready to use (up to 2 weeks). You can also freeze it. This recipe makes about 1 cup of curry paste. Boom! Done! Your Massaman curry paste is ready to serve. It’s quite easy to make, and now you’re ready to get making some Massaman curry! Yes! You can also freeze it for 6 months or more. I suggest freezing it in small portions, such as in ice cube trays, so you only need to thaw and use what you need. That’s it, my friends. I hope you enjoy this Massaman curry paste recipe. Let me know if you make it. I’d love to hear how it turned out for you. Always happy to know!
Hot Thai Kitchen: Demystifying Thai Cuisine with Authentic Recipes to Make at Home, by Pailin Chongchitnant. It’s a great resource with lots of traditional Thai recipes. Very instructive! (affilliate link, my friends!) 101 Thai Dishes (You Nee do Cook Before You Die, by Jet Tila with Tad Weyland Fukumoto. (affilliate link, my friends!)
Ingredients Used For This Recipe
Japones Chilies Guajillo Chilies
