One of the most unique Thai curry paste, the flavours are derived from neighbouring countries such as Malaysia with use of rich note of dried spices. This curry is mild, rich and it sings harmony in every bite.
The paste consists of fresh and dried ingredients. As per usual Thai curries starts with fresh aromatics such as lemongrass, galangal, and etc. It is harmonised with dried spices such as cinnamon, nutmeg that gives that sweet note. Cloves for that astringent yet sweet, and a citrusy and floral profile of cardamom and a lot more. It may sound very sweet flavours, but a masaman dish, is seasoned well to balance the spices. It is one well- thought culinary put together dish. If you haven't tried it before check out few dishes of mine. See pages under Thai dishes.
To have a successful masaman curry dish, you need a beautifully put together paste recipe, so here's one for you to work on. My paste normally done with pestle and mortar, but of course if you find using a blender or food processor easier, please do so. Pestle and mortar is a very manual work, but oddly satisfying. If you are like me that i find cooking and prepping is a way to relieve stress, paste making is literally that. When you're ready, let's make it together! Happy pounding!
Most ingredients can be purchase in local supermarkets, if not it'll be available in an asian supermarkets or online if prefer.
What you need to get
Dried red chillies -Thai red long chillis if available or use any medium heat dried red chillis.
Galangal- it is related to root ginger, but should never be swap one for the other. You can buy this fresh or frozen. If frozen let it thaw first thoroughly ( see photo below).
Coriander roots- some asian supermarket sell these frozen or fresh, if you are lucky to get it fresh, it comes in a bundle, freeze the rest of them in sealed tight bag ( if not available use bundle of stems).
Kapi (Shrimp paste )- it comes in a tub or a jar. It is a fermented shrimp, it has a very strong smell. omit if allergy or vegetarian version. For reference ( see photo below).
Mace - seed's sheath-like covering of seed kernel nutmeg. See photo below for reference.
Nam Prik Gaeng Massaman
Full Ingredients: 1 portion
6 dried red chillies
2 stalk lemongrass , white only
1/2 inch galangal
3 coriander roots
4 asian shallots
4 cloves garlic
1 tsp coriander seeds
1/2 tsp white peppercorn
1 tsp cumin seeds
seeds of 4 cardamom pods
4 pcs cloves
1/2 nutmeg (grated)
1 pc mace
1 pc cinnamon stick
1 tsp shrimp paste/ kapi
1/4 salt
Method:
Using non-stick pan pan roast fresh ingredients for 2 mins or until aromatic and softened such as lemongrass, shallots, garlic, galangal, and coriander roots ( constantly shaking the pan. Remove from heat and set aside to cool. Chopped finely for easier pounding.
In the same pan, roast dried ingredients and dried chillies, over med to low heat until fragrant. Remove from heat and set aside.
In a heat proof bowl, soak dried red chillis in hot water for 10 minutes. Drain and set aside. Tip: snip dried red chillis using kitchen scissors into smaller pieces before soaking in hot water, for easier pounding.
Using a pestle and mortar, start grinding with soaked red dried chillis and salt , pound roughly, then add dry spices until ground, then add chopped lemongrass, galangal, coriander roots, garlic, shallots and pound until fine paste.
Add kapi and grated nutmeg and mix well.
Alternatively, using a good food processor/ blender. Add roasted fresh ingredients blend until fine paste. Add ground spices, salt, and shrimp paste blend to mix well or use coffee grinder and blitz dried spices until fine.