Jump to video!
Massaman curry has been a classic recipe on HTK and a favourite of so many, and now you can make the curry entirely from scratch! In this video I also show you my new favourite technique/tools for making curry paste WITHOUT a mortar and pestle—the immersion blender! It makes a perfect consistency paste without needing to add any extra liquid. If you make a lot of curry paste, it will come in super handy! It's also great for soups and smoothies as well.
Watch The Full Video Tutorial!
All my recipes come with step-by-step video tutorials with extra tips not mentioned in the blog post, so make sure you watch the video below to ensure success - and if you enjoy the show, please consider subscribing to my YouTube channel. Thank you!
Massaman Curry Paste Recipe พริกแกงมัสมั่น
- Yield: Makes enough for 2 of my massaman curry recipe (serves 8)
Ingredients
- 2 tsp toasted coriander seeds
- 2 tsp toasted cumin seeds
- ½ tsp white peppercorns
- 1 ½ tsp ground cinnamon
- ½ tsp ground cloves
- ¼ tsp ground nutmeg
- ½ tsp ground cardamom
- 40g mild, dried red chilies, seeds removed
- 2 tsp salt
- ½ cup chopped shallots
- ⅓ cup chopped lemongrass, use only the bottom half of the stalk
- ¼ cup chopped galangal
- 4 cilantro roots
- ¼ cup chopped garlic
- 2 tsp fermented shrimp paste (gapi)
Check out the immersion blender I use to make the curry paste here
Instructions
Combine all dry spices in a coffee grinder and blitz until fine; remove from grinder and set aside. Grind the dried chilies in the coffee grinder until fine and set aside.
Using an immersion blender: Add all remaining ingredients into the blender jug and blend into a rough paste. Add all the ground dry ingredients and keep blending, scraping in between as needed, until smooth.
Using a mortar and pestle: Pound lemongrass, galangal and cilantro roots along with the salt until it becomes a fine paste. Add shallots and garlic and pound until fine, adding the dry spices as needed to help absorb moisture and increase friction. Once it is a fine paste, add any remaining dry spices and the shrimp paste and pound to mix well.
Ready to make the curry? Here's my massaman curry recipe!
Become a Patreon Member and Get Exclusive Rewards
Keywords: massaman curry, beef curry, slow cooker, curry
Amy
How long can you store the curry paste for in the fridge?
Adam The HTK Intern
Hi Amy! You can keep curry paste in the fridge for about a week - otherwise I'd just freeze it 🙂 Cheers!
Terri Harris
Can anchovies-paste, or any other form be substituted for the shrimp paste?
Adam The HTK Intern
Hi Terri! I just asked and she said "yeah that works" 🙂 Cheers! Adam