Massaman Curry Paste | Gaeng Masaman


Thai Herbs and Spices

  • * 1 tablespoon chopped Lemongras
  • * 1 tablespoon chopped Galanga
  • * 1 tablespoon chopped Garlic
  • * 1 tablespoon chopped Shalot
  • * 4 large dried Chilies

Indian Spices

  • * 4 to 5 pods dried Cardamon
  • * 1 teaspoon Coriander seeds or powder
  • * 1 teaspoon Cumin
  • * 1/2 teaspoon Nutmeg

Taste and Preservation

  • * 1 teaspoon Salt
  • * 1 teaspoon Schrimp paste

Preparation of Massaman Curry Paste

Dry Roast

Heat an empty wok and dry-roast the finely chopped Lemon Grass, Galanga, Cardamon Pods and Coriander seeds. Turn off the fire and add the cumin and the ground nutmeg (so that it doesn't get burned). Empty out the wok into a heat-resitant container and let it stand.

Fry (in Vegetable Oil)

heat the wok again and put in the vegetable oil. Than add the chopped dried chillies, shallots and garlic. Keep stirring until golden brown and fragrant (app. 3 minutes). Empty out the wok into a heat-resitant container and let it stand.

Grinding and Bashing (Pok Pok)

Put the salt into a large stone mortar and bash it with the dry-roasted ingredients, until it is ground quite finely. Add half a cup of water and keep bashing untill it turns into puree. Than add the fried ingredients and keep on bashing until you have a nice smooth curry paste. (If this is too much work, chuck it all in a blender and add about the double amount of water).