Massaman Curry Paste
also called prik gaeng massaman · gaeng massamun paste · matsaman paste · mussaman curry paste · massaman paste · massamun paste
- Thai Kitchen
- serves 8
- recipe says 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
Tap a step when it is done; the next one lights up.
The clock
- Start to finish
- at least 20 min2 of 5 steps give no time
- Needs you
- about 3 min
- If you get it wrong
- Narrow — the spices burn while the aromatics are still pale, so the two minutes and the ten never happen in the same pan
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
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
>> slack: narrow — the spices burn while the aromatics are still pale, so the two minutes and the ten never happen in the same pan
>> step: soak 20 min, drain and chop
Soak @dried long red chiles{8}(stemmed and seeded) in hot water for ~soak{20%min}, then drain and chop them.
>> step: toast 3 min, grind in a mortar
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{}.
>> step: char 10 min, then peel
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.
>> step: pound to a fibrous paste
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.
>> step: work in
Work @&(~3)ground spices{} and @shrimp paste{1%Tbs}(kapi) into @&(~1)paste{}.