This is a print preview of "Homemade Thai Masaman Curry Paste" recipe.

Homemade Thai Masaman Curry Paste Recipe
by Hina Gujral

Homemade Thai Masaman Curry Paste

Masaman Curry is another Thai Curry but the word massaman is not a native of Thailand, it seems to have been derived from the Malay word masam, which means, "sour". The flavoring for Massaman curry is called Massaman curry paste although ready-made pastes are now readily available but with all those artificial flavoring they are nothing in taste compared to homemade pastes prepared with fresh ingredients.

Rating: 4/5
Avg. 4/5 1 vote
Prep time: Thailand Thai
Cook time: Servings: 1 bowl

Ingredients

  • 10 dried red chilies
  • 1 onion, roughly chopped
  • 10 - 12 cloves of garlic
  • 1 thumb size piece of ginger, chopped
  • 2 Tbsp cumin seeds
  • 4 Tbsp coriander seeds
  • 2 Tsp fennel seeds
  • 4 cloves
  • 1 Tbsp black peppercorns
  • 2 inch stock of cinnamon
  • ΒΌ Tsp grated nutmeg
  • Seeds of 2 brown cardamom
  • Rind of 1 lemon

Directions

  1. For making paste, dry roast all the ingredients in a wok or pan for 5 minutes or till aroma is released from the spices.
  2. Grind all the roasted ingredients to a paste using 4 - 6 tbsp of water until smooth.
  3. Store in a clean, dry airtight container in the fridge, use as per the requirement. It can be stored in the fridge for a week or so, make sure to use clean dry spoon to scoop out the curry paste everytime you use it.