Name: Massamun Curry Paste
Yield: Makes ¾ cup if pounded, slightly more if blended
Cuisine: Thai
Ingredients: 2 stalks Lemongrass, trimmed and sliced very thin, about 1/16 inch (.1 cm.); 1 tsp. Finely grated galangal; 2 tsp. Minced cilantro root or 2 Tbsp. minced cilantro stems; 3 medium Shallots, roughly chopped; 4 cloves Garlic, roughly chopped; ¼ cup. Vegetable oil; 1 tsp. Thai shrimp paste (gkapi), toasted; ½ tsp. Grated kaffir lime zest or 1 tsp. shredded kaffir lime leaves; 3 Cloves pinch Ground mace pinch Ground nutmeg; 2 tsp. Cumin seeds; ½ cup (½ oz. / 14 g.) Dried red chilies, remove stems and seeds; ½ tsp. Kosher salt; 1½ tsp. Coriander seeds; 1 2-inch (5 cm.) piece Cassia (Cinnamon), broken in a few pieces; ½ tsp. White peppercorns; 2 pods Green cardamom pods

Preparation info

Makes
¾ cup
if pounded, slightly more if blended

Difficulty
Easy

Appears in

Southeast Asian Flavors

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