|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 31g||40%|
|Saturated Fat 12g||59%|
|Total Carbohydrate 79g||29%|
|Dietary Fiber 15g||54%|
|Total Sugars 21g|
|Vitamin C 80mg||402%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Massaman curry hails from the south of Thailand and is different from other Thai curries—you can easily detect an Indian influence, notably in the spices such as cardamom, cloves, and nutmeg. At the same time, Massaman is distinctly Thai and has been a traditional part of the cuisine for hundreds of years.
Use this warm and flavorful curry paste to create a wonderful chicken, beef, or lamb Massaman curry, or even a delightful vegetarian curry by adding seitan or tofu plus lots of vegetables. You can cook with the paste immediately or store it in the refrigerator or freezer for later use.
1/4 cup roasted unsalted peanuts
5 clove cloves garlic, peeled
1 to 2 red chili peppers (or 1/2 to 1 teaspoon chili powder)
1 thumb-sized piece galangal or ginger (thinly sliced)
1 stalk lemongrass, minced (or 2 to 3 tablespoons prepared lemongrass)
1 teaspoon ground coriander
1 1/2 teaspoons ground cumin
1/2 teaspoon whole cumin seeds
1/8 teaspoon nutmeg (preferably freshly ground)
1/2 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/4 teaspoon cardamom
2 tablespoons fish sauce
1 teaspoon shrimp paste
1 teaspoon palm sugar (or brown sugar)
1 to 3 tablespoons coconut milk (depending on how thick you prefer your paste)
Gather the ingredients.
Place all paste ingredients in a food processor or blender and process well.
Store curry paste in a glass jar with a tight fitting lid until ready to use. Paste will last up to 1 month refrigerated.
How to Use Thai Massaman Curry Paste
Place the paste in a baking dish with your choice of protein and/or vegetables. Add 2 to 3 whole bay leaves if you have them (this is a common ingredient in Massaman curries). Stir well to combine, cover, and bake in the oven at 350 F until cooked through. (You can also cook the curry in a wok.) Garnish with whole roasted peanuts, fresh coriander, and lime wedges.
To make a sauce rather than a paste, add up to 1 can coconut milk.
How to Store Curry Paste
Curry paste can be stored in a jar or other covered container in the refrigerator for up to 2 weeks; freeze thereafter. When ready to use, add coconut milk to make a sauce, then add your curry ingredients.