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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.
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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!
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Keywords: massaman curry, beef curry, slow cooker, curry
Michelle Chak
Can I substitute red chillies with red chilli powder? If yes, how much powder in grams to use?
Pailin Chongchitnant
Theoretically yes, but you have to make sure it is mild. You'd probably use about 25-30g, removing 10-15g for the weight of the seeds and stem which the chili powder won't have. But this amount might be too much depending on how spicy your chili powder is (and your tolerance) so maybe start with less, and with chili powder it's easy to just add later if you need more.
Rachel
Hello! Would a normal size cuisinart work too?
Pailin Chongchitnant
I assume you're talking about a food processor? Food processors do not work well for curry pastes because it doesn't get it as fine, unfortunately.
Pailin Chongchitnant
I'm sorry to hear! But yes 40g is accurate. I've not had any issues or any complaints from others about the spiciness. But chilies vary greatly, so if the type you're using is too hot for you, then use less or choose another kind. You don't want to reduce the amount too much because chilies don't just give heat, they also give flavour, so without enough chilies you won't have the right flavour.
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