logo
g Text Version
Beauty & Self
Books & Music
Career
Computers
Education
Family
Food & Wine
Health & Fitness
Hobbies & Crafts
Home & Garden
Money
News & Politics
Relationships
Religion & Spirituality
Sports
Travel & Culture
TV & Movies

dailyclick
Bored? Games!
Nutrition
Postcards
Take a Quiz
Rate My Photo

new
Action Movies
Bible Basics
Houseplants
Romance Movies
Creativity
Family Travel
Southwest USA


dailyclick
All times in EST

Low Carb: 8:00 PM

Full Schedule
g
g Thai Food Site

BellaOnline's Thai Food Editor

g

Massaman Curry Paste (Kaeng Massaman)


Massaman style is most likely a development of spices brought from Goa by the Portuguese and of Islamic origin. It is similar in concept to the "sour and hot" Goan style vindaloo dishes. By Thai standards this is usually a fairly mild curry. It is a good way to try Thai curries without first attempting a fiery Thai curry. This recipe is of Issan origin and varies from the Bangkok Style or Southern Style Massaman.

Remember a recipe is only a reference and each cook should be creative balancing the spices using more or less according to your palate.

Take out your mortar and pestle, pour a cool one, and settle in to pound away create amazing Thai curry paste. I suggest making enough curry paste to allow you to tuck away enough for another meal or two. Place the prepared curry paste in a glass jar and place in the refrigerator where it will keep for several weeks.

Massaman Curry Paste (Kaeng Massaman)

10-20 dried red chiles (or fresh)*
1 tablespoon ground coriander seed
1 teaspoon ground cumin
1 teaspoon ground cinnamon (from fresh bark)
1 teaspoon ground cloves
1 teaspoon ground star anise
1 teaspoon ground cardamom
1 teaspoon ground white pepper
4 tablespoon chopped shallots
4-6 tablespoon chopped garlic
2 2" pieces of lemon grass stalk, sliced into thin rounds
Galangal 1/2" piece, roughly chopped
1 Tablespoon kaffir lime zest**
1 Tablespoon kapi (preserved shrimp paste***

To this you add a little salt: preferably about 1-2 teaspoons of fish sauce.

*If you can get fresh red chiles you can use them instead of the dried ones. I use Red ripe Thai Dragon chiles (Phrik chee fa).

**Substitute lime skin zest if Kaffir Lime/Bai Magroot is not available

***Kapi has a strong smell which dissipates when cooked, but it is an essential part of the flavor.

The galangal is roasted in a toaster oven, as is the kapi.

The ground spices should be fresh, and toasted in a nonstick small skillet or wok before grinding. This toasting helps to develop the flavours.

The ingredients are pounded to a fine smooth paste in a heavy granite or stone mortar and pestle, but you can use a food processor just as well, and with far less effort, but I feel the taste is best when done by hand using a mortar and pestle, besides it is fun.


Add Massaman+Curry+Paste++%28Kaeng+Massaman%29 to Twitter Add Massaman+Curry+Paste++%28Kaeng+Massaman%29 to Facebook Add Massaman+Curry+Paste++%28Kaeng+Massaman%29 to MySpace Add Massaman+Curry+Paste++%28Kaeng+Massaman%29 to Del.icio.us Digg Massaman+Curry+Paste++%28Kaeng+Massaman%29 Add Massaman+Curry+Paste++%28Kaeng+Massaman%29 to Yahoo My Web Add Massaman+Curry+Paste++%28Kaeng+Massaman%29 to Google Bookmarks Add Massaman+Curry+Paste++%28Kaeng+Massaman%29 to Stumbleupon Add Massaman+Curry+Paste++%28Kaeng+Massaman%29 to Reddit




Chicken Massaman Curry (Kaeng Massaman Gai)
RSS
Related Articles
Editor's Picks Articles
Top Ten Articles
Previous Features
Site Map


For FREE email updates, subscribe to the Thai Food Newsletter


Past Issues


print
Printer Friendly
bookmark
Bookmark
tell friend
Tell a Friend
forum
Forum
email
Email Editor


Content copyright © 2014 by Mary-Anne Durkee. All rights reserved.
This content was written by Mary-Anne Durkee. If you wish to use this content in any manner, you need written permission. Contact Mary-Anne Durkee for details.

g


g features
Red curried Duck

Thai Seafood Salad

Smoked Duck Larb

Archives | Site Map

forum
Forum
email
Contact

Past Issues
memberscenter


vote
Poetry
Daily
Weekly
Monthly
Less than Monthly



BellaOnline on Facebook
g


| About BellaOnline | Privacy Policy | Advertising | Become an Editor |
Website copyright © 2014 Minerva WebWorks LLC. All rights reserved.


BellaOnline Editor