Massaman curry hails from the south of Thailand. Similar to Malaysian curries, and with some similarities to Indian cury, Thai Massaman curry has an abundance of warm spices such as cinnamon, cloves, and nutmeg. With lemongrass, fish sauce, and other classic Thai ingredients added, this curry paste is brimming with all the flavor and richness of Asian cuisines. Use it to make a wonderful curry chicken, or vegetarian curry by adding wheat gluten or tofu plus lots of vegetables. Enjoy!
Prep Time: 30 minutes
Cook Time: 0 minutes
Ingredients:
- 3 shallots, sliced
- 5 cloves garlic, peeled
- 2 red chillies (de-seeded, or leave seeds in a spicer curry)
- 1 thumb-size piece galangal (or ginger), peeled and sliced
- 2 stalks lemongrass, outer leaves and bulb removed, then sliced thinly (save upper stems to throw into the pot )
- 2 kaffir lime leaves (available at Asian grocers - usually in the freezer)
- 1 Tbsp. coriander seeds, ground (grind them yourself in a coffee grinder, or use a pestle & mortar)
- 1 Tbsp. cumin seeds, ground (grind them the same way as the coriander)
- 1/2 tsp. nutmeg, preferably ground from whole nutmeg
- 1/2 tsp. cinnamon
- 1/4 tsp. ground cloves
- 1 tsp. ground cardamon
- 2 Tbsp. fish sauce
- 1 tsp. shrimp paste
- 1/2 can coconut milk (or more)
- additional fish sauce, to taste (add fish sauce instead of salt)
Preparation:
- Place all paste ingredients in a food processor (or blender) and process well. To make a sauce rather than a paste, add more coconut milk (1 to 2 cans).
- To use immediately, place sauce in a casserole/baking dish together with chicken, seafood, vegetables. Stir well to combine, and bake in the oven at 350 degrees until finished.
- Prep. Tip: You can store curry pastes in a sealed container in the refrigerator for up to 2 weeks, or until needed. When ready to use, add more coconut milk to make a sauce, then add your other ingredients.
