Give it a good stir and let it bubble away for a couple of minutes.
Peel the garlic, wash and chop the coriander roots or stalks, and peel and finely slice the shallots (setting aside a large handful of sliced shallots for later). Peel and finely slice the galangal, trim the lemongrass, discarding the tough outer layer, and finely chop.Peel the lime zest, then finely chop the rind and pound with the chillies.Tip into your pestle and mortar with the chillies, add 1 tablespoon of coconut cream and pound to a paste – put some welly into it! Toast the coriander seeds, cloves, fennel seeds and white peppercorns in the wok for 3 minutes on a low heat.Pound in a pestle and mortar with 2 teaspoons of sea salt until fine. To make the paste, toast the chillies in a wok on a medium heat for 3 to 4 minutes.
#Massamun curry ipaste ngredients plus
Don’t worry if you don’t have time to make the curry paste, it won’t taste as good as ours but, you can always buy this prior to making the rest of the dish.1 x 400 ml tin of reduced-fat coconut milkġ tablespoon fish sauce, plus extra to serveĥ pieces of coriander root, or ½ a bunch of fresh coriander stalks (15g)Ģ00 g Thai string beans, (yard-long beans) This is a great dish to serve on a Sunday whilst you have a little extra time for preparation. If the curry starts to dry, add some water.Īdd the fish sauce, palm sugar and tamarind paste to your taste at the end. Simmer and stir for 15-20 minutes until the mixture browns and a good deal of oil comes to the top. Simmer for a few minutes.Īdd the cinnamon, cardamom seeds, bay leaves and mix well. You’ll see red oil starting to float to the top.Īdd the potatoes, peanuts and onions into the pan. Simmer until the oil separates for around 2-3 minutes. In a separate pan, heat the coconut cream slowly and add the palm sugar until melted.Īdd the coconut milk and palm sugar into the first pan with the curry paste and mix slowly. Fry 4 tablespoons of the curry paste until fragrant, about 3-4 minutes. If you don’t have a pestle and mortar you can use a food processor to mix together.Ĭut the potatoes and onions into bite-sized pieces.Īdd the oil to the pan and turn on to medium-high. Then, add the dried spice powder back in and the shrimp paste.
Put the chillies in the mortar and pound until uniformly smashed, then add the rest of the ingredients, starting from hardest and driest and working up to softest at the end. Start by grinding up the dried spices until powdered, then set aside. Pound the paste in a stone mortar and pestle. Soak the dried chillies until soft, then take out the seeds and finely chop. Roast the shrimp paste wrapped in tin foil for a few minutes too. It’s best to roast each thing one at a time until fragrant. Most ingredients can be found in most supermarket’s world food section or in your local Asian supermarket.ġ0 large dried chillies, roasted, soaked and seededĭry roast the dry spices in a pan on medium heat until fragrant, about 2-4 minutes.
This delicious recipe brings all the flavour you need for a tasty Thai dinner.įun fact: Our traditional recipe is made for and served to the Thai royal family! Massaman Curry is one of the top three best-sellers within our family of restaurants.
#Massamun curry ipaste ngredients how to
How to make Massaman Curry You asked and we gave! Massaman Curry was highly requested for this month’s ‘How to Make’ here at Thaikhun.
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