Prik Gaeng Massaman

Prik Gaeng Massaman (Thai Massaman Curry Paste)

A fragrant, dry-roasted curry paste from southern Thailand used as the flavor base for Massaman curry. Traditionally pounded in a granite mortar, this version is achievable in a home kitchen with a good processor.

Prep

30 min

Cook

10 min

Total

40 min

Serves

Makes about 180 g (6½ oz) of paste

Difficulty

Medium

Recipe ingredients

• •30 g (¼ cup) dried red chilies (prik haeng), Thai spur chilies preferred; deseeded for less heat
• •15 g (1 Tbsp) coriander seeds
• •10 g (2 tsp) cumin seeds
• •5 g (1 tsp) white peppercorns
• •5 g (1 tsp) cardamom seeds, from green pods; substitute ½ tsp ground cardamom
• •5 g (1 tsp) cloves
• •1 piece cinnamon stick, about 3 cm (1 in); or ½ tsp ground cinnamon
• •1 Tbsp shrimp paste (kapi), do not omit; this is the soul of Massaman. Toast in a dry pan first
• •40 g (⅓ cup) shallots, Thai shallots if available, peeled and roughly chopped
• •25 g (2 Tbsp) garlic, about 5 cloves, peeled
• •20 g (1 piece) fresh galangal, peeled and sliced; substitute ginger for a milder profile
• •10 g (1 Tbsp) lemongrass, tender inner bulb only, finely sliced
• •1 Tbsp cilantro roots or stems, cleaned roots are traditional; stems are a workable substitute
• •1 tsp salt
• •1 tsp roasted peanuts, optional, for body and texture

Steps

1. 1 Soak the dried chilies in hot water for 15 minutes until soft, then drain. Wearing gloves, split open and scrape out the seeds if you prefer less heat; keep the soaking liquid aside.
2. 2 Dry-roast the coriander, cumin, peppercorns, cardamom, cloves, and cinnamon stick in a small skillet over medium heat for 2 to 3 minutes, stirring often, until deeply fragrant. Do not let them scorch. Cool, then grind to a fine powder.
3. 3 Wrap the shrimp paste in a small piece of foil and toast in a dry pan over low heat for 1 to 2 minutes per side, until dry and aromatic; this develops the flavor and removes raw notes. Cool.
4. 4 In a food processor, combine the soaked chilies, roasted spice powder, toasted shrimp paste, shallots, garlic, galangal, lemongrass, cilantro roots, salt, and peanuts. Pulse, scraping down the sides, adding a tablespoon of the chili soaking liquid only if needed to keep the blades moving.
5. 5 Process until you have a coarse but cohesive paste with no large chunks. The texture should be grainy, not smooth like a purée, mirroring traditional mortar-pounded paste.
6. 6 For immediate use, sauté 2 to 3 tablespoons in a little neutral oil over medium heat for 2 to 3 minutes until the color deepens and the paste smells toasted; this blooms the spices. For storage, pack into a sterilized jar, cover with a thin layer of oil, and refrigerate up to 2 weeks, or freeze in 30 g (2 Tbsp) portions for up to 3 months.
7. 7 Use the bloomed paste as the base for a classic Massaman curry with beef, potato, onion, and roasted peanuts, or as a dipping sauce for grilled meats and raw vegetables, which is the traditional snack use.