|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 29g||38%|
|Saturated Fat 11g||57%|
|Total Carbohydrate 47g||17%|
|Dietary Fiber 6g||21%|
|Total Sugars 8g|
|Vitamin C 9mg||46%|
|*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 because, on the one hand, the spices have to be roasted before using, and on the other, because it has ingredients not common to Thai cuisine, like cardamom, cinnamon, anise, and nutmeg. Massaman paste is a mashup of the best of Indian flavors and the best of Thai ingredients, and it packs a punch of fragrance, a mild spicy kick, and the sweetness and tang of lemongrass and galangal. A little massaman goes a long way, and it's traditionally used in chicken curries, to keep in line with Muslim eating restrictions, but can be used on duck, goat, mutton, or venison with great results.
Massaman paste's origin came by way of the spices trade brought to Thailand, which when mixed with local ingredients like galangal, fish, and shrimp paste, brought forth this flavorful savory condiment. The name of the paste might come from "Mussulman," an archaic term to describe Muslims, who introduced many new spices to the area and cooked "Mussulman curries" with this type of paste as early as the 17th century. The term slowly transformed into what it is today and still describes this aromatic mixture of the best of two cultures.
This warm and flavorful curry paste is beautiful on chicken, beef, or lamb. To make a vegan and vegetarian version to use on tofu, seitan, or tempeh, simply skip the fish sauce and shrimp paste, adding a touch of soy sauce instead. Use the paste immediately or store it in the refrigerator for up to four weeks, or in the freezer in an ice cube tray for later use. Be aware that there are peanuts in the preparation, so be mindful of people with peanut allergies; use cashews instead.
1/4 cup roasted unsalted peanuts
2 shallots (sliced)
5 cloves garlic (peeled)
1 to 2 red chiles (or 1/2 to 1 teaspoon dried crushed chile)
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
Gather the ingredients.
Place all ingredients in a food processor or blender and process until everything is well incorporated into a thick paste.
Store the curry paste in a glass jar with a tight-fitting lid until ready to use.
How to Use Thai Massaman Curry Paste
Try this easy recipe on how to use Massaman paste:
- Coat the meat of choice with the paste and brown it in vegetable oil. Cover it with full-fat coconut milk. Simmer until all is cooked to your liking. Garnish the dish with whole roasted peanuts, fresh coriander, and lime wedges. Serve with rice.
Massaman is usually mixed with coconut milk to make curries, but it can be used without as well:
- Place the meat of choice in a bowl—vegetables, tofu, tempeh, or potatoes can also be used—and coat well with enough of the curry paste. Transfer to a baking tray and add 2 to 3 whole bay leaves. Cover with tin foil and bake in the oven at 350 F until cooked through.
- To cook in a wok, coat the meat or vegetable with the paste, add vegetable oil to a hot wok, and cook until everything is done to your taste.
- Garnish the dish with whole roasted peanuts, fresh coriander, and lime wedges. Serve with rice.