MASSAMAN CURRY PASTE FROM SCRATCH | PRIK GAENG MASSAMAN | พริกแกงมัสมั่น | PART 1

Massaman Curry Paste is unique because of all of the dried spices used in here. The flavors are reminiscent of Indian curries with bright notes of aromatics that are used commonly in Thai curries. Full of aroma and comforting flavors that remind me of Autumn.

💡 Tips
1. Massaman Curry Paste can be stored in the fridge up to a week or in the freezer for 3 months.
2. If you have a spice or coffee grinder, it will expedite the process. Be aware that the strong flavors of the spices used may infuse your grinder a bit.
3. If you're using a mortar and pestle, grind the spice powder as finely as you can. This will give you a smoother curry and less grainy.
4. The ratio of Massaman Curry Paste ingredients can be adjusted a bit. It's a forgiving curry paste.

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🌶️ INGREDIENTS

Fresh Herbs
Lemongrass - 2 stalks (lower portion)
Galangal - 2 inch x 1.5 inch knob
Ginger - 2 inch x 1.5 inch knob
Garlic - 8 cloves
Cilantro Stem/Root - 8 clusters
Shallots - 2 bulbs
Kaffir Lime Zest - 1/2 tbsp

Dried Spices
Dried Guajillo Chilis - 4 chilis
Dried Jinda Chilis - 1/2 cup
Cinnamon - 3 sticks
Star Anise - 6 stars
Mace Flower - 1 tbsp
Clove - 1 tsp
Nutmeg - 1 pod (shelled)
Green Cardamom - 18 pods
Cardamom - 10 pods
Black Beppercorn - 1 tbsp
Coriander 1 tbsp
Cumin - 1/2 tbsp
Paprika Powder - 1 tbsp

Shrimp Paste - 2 tsp
Vegetable Oil - 1/4 cup
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📖 CHAPTERS
Intro 00:00
Fresh Herbs - 00:39
Dried Spices - 01:00
Toast & Grind Dried Spices 02:27
Roast Fresh Herbs 04:08
Making Massaman Curry Paste 04:31
Outro 05:27

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#thaifood #curry #massaman