Massaman curry paste made from scratch and whipped up in just 5 minutes. First blend together the ingredients to make Thai red curry paste, before adding extra spices to create Thai yellow paste and then finally massaman paste. Save a bit of each as its made so you can have the whole collection of Thai pastes jarred up and ready to go. Next time you fancy a Thai curry you'll be spoilt for choice. THE RECIPE BELOW WILL ALLOW YOU TO SAVE HALF OF THE AMOUNT OF THAI RED PASTE AND THAI YELLOW PASTE THAT YOU MAKE ALONG THE WAY AND WILL LEAVE YOU WITH AROUND 2-3 tablespoon OF MASSAMAN CURRY PASTE - ENOUGH TO MAKE A CURRY FOR 4 PEOPLE.
2 tbsp garlic paste or 1 clove chopped fresh garlic
1 tbsp Thai galangal paste or freshly chopped ginger
1 tbsp chopped lemongrass or lemongrass paste
1 tbsp kaffir lime leaves or kaffir lime peel
Splash of fish sauce
1 tsp ground coriander
1 tsp ground turmeric
½ tbsp oil
Tap water if needed to loosen the mixture and help to blend.
For Thai Yellow paste:
4tablespoonThai red pastemade from the above
For Massaman curry paste:
2tablespoonThai yellow curry pastemade from the above
To make Thai red paste :
Start by blending together the ingredients to make Thai red paste. In a small blender add 3 large chopped shallots, 3 chopped red chillies, 1 finely chopped garlic clove or 2 tablespoon garlic paste, 1 tablespoon freshly chopped ginger or ginger paste, 1 tablespoon chopped lemongrass or lemongrass paste,1 tablespoon of kaffir lime leaves or kaffir lime peel, 1 tsp ground coriander, 1 tsp ground turmeric, and ½ tbsp oil. Blend until smooth adding tap water to loosen the mixture if required .
At this point, if you like, you can put aside half of the paste for making Thai red curry. Keep in an air tight jar and store in the fridge for 1 week or freeze for up to 3 months.
To make Thai yellow paste :
Next use the rest of the Thai red paste as a base for making Thai yellow paste. Take 4 tablespoon of the red paste and place in a small bowl. To this add ½ teaspoon ground coriander, ½ teaspoon ground cumin, 1 teaspoon curry powder and some Black pepper. Stir together until fully combined.
At this point, if you like, you can put aside half of the Thai yellow paste for making Thai yellow curry. Keep in an air tight jar and store in the fridge for 1 week or freeze for up to 3 months.
To make Massaman curry paste :
Finally, use the rest of the Thai yellow paste as a base for making Massaman paste. Take 2 tablespoon Thai yellow curry paste and place in a small bowl. To this add 1 teaspoon curry powder, 1 teaspoon cinnamon powder and the seed from 2 cardamom pods.
TIP: use the flat side of knife to apply pressure to the cardamom pods and split them open. Discard the cardamom pod shells. Gently crush the cardamom seeds with the sharp edge of knife before adding to the paste mixture.
Storing and using the massaman curry paste:
If you aren't planning to use the paste in a curry immediately, transfer to an air tight jar and store in the fridge for 1 week or freeze for up to 3 months. Defrost overnight in the fridge before use. To make massaman curry for 4 people you will need about 2 tablespoon of massaman curry paste.
Can you freeze this paste?: Store in a jar or sealable container and keep in the fridge for up to a week or in the freezer for up 3 months. Defrost thoroughly before use.How much curry paste is needed to make a curry?: Around 2 tablespoon of curry paste will be enough to make a curry for four. However, you can add slightly more or less depending on how strong you want the curry to be.Is this recipe spicy?: Massaman paste, along with Thai yellow paste, is one of the mildest Thai curry pastes. Both red and green curry pastes are made with fresh chillies which provide the spice. As more spices are added to the red paste to make Massaman paste, the initial heat becomes diluted so providing a more gentle flavour.Make in advance: Curry pastes are great to make in advance as they store easily and can be used directly in whatever curry you are making as soon as you are ready to make it. I like to batch make mine and then split into small containers – each container has enough to make one curry for 4 people. these can be stored in the fridge or freezer (see above) and then called upon when needed. Frozen paste can be microwaved for a minute or 2 and ready to use right away. Blending paste: Use a small blender to make the Thai red paste. If the ingredients don’t blend together easily then add a bit of water or olive oil to help get it going.Scaling this recipe: If you plan to save half of each paste as its made, the amount of useable paste available to make the next paste will halve each time. Times up the amount of ingredients to make more. Or if you don't want to save either the Thai red paste or Thai yellow paste but want it all to go into Massaman paste: Count out the number of table spoons of red curry paste you have made and then add the appropriate amount of Thai yellow spices and Massaman spices to this (knowing that the amounts listed above make 8 tablespoon of thai red paste and 4 tablespoon of Thai yellow paste).Example: You have 8 tablespoon of Thai Red paste that you would like to turn into Massaman paste. To this add 1 teaspoon ground coriander, 1 teaspoon ground cumin, 2 teaspoon curry powder, few grinds of black pepper, 4 teaspoon curry powder, 4 teaspoon cinnamon powder and the crushed seeds from 8 cardamom pods.