Massaman Curry Paste
also called prik gaeng massaman · gaeng massamun paste · matsaman paste · mussaman curry paste · massaman paste · massamun paste
- Thai Kitchen
- serves 8
- about 1 hr
- Spice Blends & Marinades
Three ways to read this recipe
The table
| 8(stemmed and seeded)dried long red chiles | soak 20 min, drain and chop | pound to a fibrous paste | work in |
| 5(unpeeled)shallots | char 10 min, then peel | ||
| 10 cloves(unpeeled)garlic | |||
| 1 tspkosher salt | |||
| 2 stalks(tender parts only, thinly sliced)lemongrass | |||
| 1 Tbs(peeled and chopped)galangal | |||
| 1 Tbscoriander seeds | toast 3 min, grind in a mortar | ||
| 2 tspcumin seeds | |||
| 5(cracked)green cardamom pods | |||
| 5cloves | |||
| 1(broken up)cinnamon stick | |||
| 1star anise | |||
| 1 Tbs(kapi)shrimp paste | |||
What to lay out
Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.15 things to get out.
Pans and tools
1soak 20 min, drain and chop
2char 10 min, then peel
3toast 3 min, grind in a mortar
4pound to a fibrous paste
goes in with what steps 1 and 2 made
5work in
goes in with what steps 3 and 4 made
Cooking it
Start to finish is the longest chain through the table, so branches that overlap are counted once. That is why the waits add up to more than the clock — and it only holds if you get them going together.
Tap a step when it is done; the next one lights up.
The clock
- Start to finish
- at least 20 mintwo waits that overlap count once
- Needs you
- 3 minof the steps that give a time
2 of the 5 steps never say how long they take, so both numbers are floors. The recipe itself says 1 hr.
soak 20 min, drain and chop
20 minwalk awayfrom the start
toast 3 min, grind in a mortar
3 minneeds youfrom the start
char 10 min, then peel
10 minwalk awayfrom the start
pound to a fibrous paste
not timed20 min in
work in
not timed20 min in
- needs you
- you can walk away
- never timed
Drawn to scale, so a long wait really does take up the room it takes. The shortest stretches keep a sliver so they stay visible; their times are printed beside them. Bars that line up are happening at the same time.
You'll need mortar · skillet
Goes with
See how it is written
>> title: Massaman Curry Paste
>> category: Spice Blends & Marinades
>> tags: thai, cinnamon, paste, chiles, curry
>> counters: Thai Kitchen
>> aka: prik gaeng massaman, gaeng massamun paste, matsaman paste, mussaman curry paste, massaman paste, massamun paste
>> pairs-with: massaman-curry
>> servings: 8
>> time: 1 hr
>> step.1: soak 20 min, drain and chop
>> step.2: toast 3 min, grind in a mortar
>> step.3: char 10 min, then peel
>> step.4: pound to a fibrous paste
>> step.5: work in
Soak @dried long red chiles{8}(stemmed and seeded) in hot water for ~soak{20%min}, then drain and chop them.
Toast @coriander seeds{1%Tbs}, @cumin seeds{2%tsp}, @green cardamom pods{5}(cracked), @cloves{5}, @cinnamon stick{1}(broken up) and @star anise{1} in a dry #skillet{} over medium heat for ~toast{3%min}, until the cardamom smells of camphor, then grind them to a powder in a #mortar{}.
Char @shallots{5}(unpeeled) and @garlic{10%cloves}(unpeeled) in the same dry #skillet{} over medium-high heat for ~roast{10%min}, turning them until they blacken in patches and soften, then peel them.
Pound @&(~3)soaked chiles{} and @&(~1)charred shallots and garlic{} with @kosher salt{1%tsp}, @lemongrass{2%stalks}(tender parts only, thinly sliced) and @galangal{1%Tbs}(peeled and chopped) to a fibrous paste.
Work @&(~3)ground spices{} and @shrimp paste{1%Tbs}(kapi) into @&(~1)paste{}. Massaman is the paste that tastes roasted rather than raw, and the charring is where that comes from — a blender full of fresh aromatics makes a different curry.