Massaman Curry Paste – Prik Gaeng Massaman พริกแกงมัสมั่น

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Massaman Curry Paste - Prik Gaeng Massaman พริกแกงมัสมั่น
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Authentic Thai masaman curry paste.
    Servings Prep Time
    1 large curry 15 minutes
    Passive Time
    30 minutes
    Servings Prep Time
    1 large curry 15 minutes
    Passive Time
    30 minutes
    Massaman Curry Paste - Prik Gaeng Massaman พริกแกงมัสมั่น
    • 1
    • 2
    • 3
    • 4
    • 5
    Votes: 1
    Rating: 5
    You:
    Rate this recipe!
    Print Recipe
    Authentic Thai masaman curry paste.
      Servings Prep Time
      1 large curry 15 minutes
      Passive Time
      30 minutes
      Servings Prep Time
      1 large curry 15 minutes
      Passive Time
      30 minutes
      Ingredients
      Servings: large curry
      Units:
      Instructions
      1. Heat a dry pan over a medium heat and fry all the spices except the nutmeg until fragrant. Grate the nutmeg with a fine grater and set aside.
      2. Grind all the spices in a grinder or stone pestle and mortar. Add the grated nutmeg to the mix.
      3. In the same pan dry fry the wet ingredients over a medium-high heat until nicely charred.
      4. Pour the charred ingredients into a blender with a teaspoon of salt and the oil or coconut cream and blitz to a fine paste. Add the spice mix and pulse to combine.
      Recipe Notes

      If you use coconut cream to blend the paste then it's best to use the paste withing 24 hours but if you use oil the paste can sit for a week. You can also use a combination of oil and coconut milk.

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