Massaman Curry Paste - Prig Gang Mussamun พริกแกงมัสมั่น

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massaman curry paste massaman curry paste

While red and green curry pastes require hard to find ingredients like kaffir lime zest and cilantro roots, Massaman curry paste's ingredients are easy to find. Most ingredients are available at most grocery stores, especially at Indian markets.

Compared to other Thai curries, the distinct characteristic of massaman curry paste is that all ingredients are roasted prior to pounding/grinding. When all the spices are roasted and the aroma fills your kitchen, the real work begins: pounding. When you finally grind everything in your mortar, I promise you the wonderful fragrance from all the spices will fill your kitchen!

A word of caution for making this Massaman Curry Paste, you will not be satisfied with a store-bought massaman curry paste again.

Massaman Curry Paste

Prig Gang Mussamun พริกแกงมัสมั่น

Tips and Techniques

  • Use the large California chili peppers to get the flavor and color but not the heat. Massaman curry should be spicy but not hot.
  • The toughest thing to pound is the lemongrass.  To save some time, I recommend, process the ingredients in a food processor first and finish off in the mortar. Pounding in the mortar crushes and separates the fibers as opposed to cutting which you get with food processor.
  • In Thailand, we use white cardamom (not the bleached green cardamoms) but it's not available in the US. Substitute green cardamom for white cardamom.

 

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