How To Make Thai Massaman Curry Paste

beef

🥗Healthier: chicken

💰Cheaper: pork

Chicken is leaner, and pork is often less expensive.

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: evaporated milk

Light coconut milk reduces calories, while evaporated milk is more budget-friendly.

massaman curry paste

💰Cheaper: homemade curry paste

Homemade versions can be cheaper and tailored to personal taste.

peanuts

🥗Healthier: almonds

💰Cheaper: sunflower seeds

Almonds provide healthy fats, while sunflower seeds are often less expensive.

Roast spices: 1 tablespoon cumin seeds, 1 tablespoon coriander seeds, 5-6 cloves, 1 whole nutmeg, and 4 green cardamom pods until fragrant, being careful not to let them smoke.

Pour roasted spices onto a plate and let cool.

Grind the cooled spices using a pestle and mortar until powdered. Alternatively, use a spice grinder if preferred.

Prepare fresh ingredients: slice 12-15 cloves of garlic, finely chop a thumb-sized piece of galangal, and measure 2.5-3 tablespoons of lemongrass.

Finely chop 4 small shallots and 1 red chili pepper (seeds removed for less spice).

Prepare dried Thai chilies (seeds removed if desired).

Add 3 kaffir lime leaves (fresh or frozen) and the zest of half a lime to the mixture.

Pound all fresh ingredients in the pestle and mortar for about 20 minutes to release oils and flavors.

Add 2 teaspoons of shrimp paste and the previously ground spice blend to the mixture.

Pound the mixture for another 5 minutes until well combined.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens