Massamun Curry Paste

Prik Gaeng Massamun

Preparation info
  • Makes

    ¾ cup

    if pounded, slightly more if blended
    • Difficulty

      Easy

Appears in
Southeast Asian Flavors: Adventures in Cooking the Foods of Thailand, Vietnam, Malaysia & Singapore

By Robert Danhi

Published 2008

  • About

The Indian and Muslim influence in southern Thailand shows in this spicy curry paste. Unlike other Thai curry pastes, which are raw until they go into a dish, Massamun curry paste is cooked when it’s made. This brings out a deep red color and also acts as a preservative measure.

Toasting each spice deeply is critical. The dark roast softens the rough edges, enabling the paste to absorb more spices without becoming overwhelming. This creates th