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 the profound spice flavor of Massamun curry. If you are making the beef curry, start the beef simmering in the coconut milk before you begin to prepare this curry paste. It’ll save you a lot of time.
© 2008 Robert Danhi. All rights reserved.