Massamun Curry Paste Recipes

CHICKEN MASSAMAN CURRY

Steps:

• Heat vegetable oil in a large saucepan over medium heat. Stir in curry paste and minced ginger; cook and stir for 2 minutes. Stir in the cubed chicken, and cook until the pieces turn white on the outside, about 3 minutes.
• Stir in brown sugar, fish sauce, tamarind paste, peanut butter, potatoes, and coconut milk. Bring to a boil, then reduce heat to medium-low, cover, and simmer until the potatoes are tender and the chicken pieces are no longer pink in the center, about 20 minutes. Add the lime juice and cook for an additional 5 minutes before serving.

MASSAMUN CURRY PASTE

Steps:

• Soak chiles briefly in warm water till they begin to soften, then drain.
• Remove stems from chiles and chop into pieces; set aside.
• Place coriander seed in a small skillet over low heat and heat, swirling the pan, until the seeds are fragrant and toasty; remove from heat and set aside.
• In a food processor, place the shallots, lemongrass, garlic, galanga, kaffir lime leaves, cilantro, chopped chiles, coriander seed, salt, cinnamon, nutmeg, cloves, brown sugar, shrimp paste (if using), and 2 tbsp oil.
• Process till fairly smooth and even colored, adding some more of the oil as necessary to keep blades moving.
• Store in an airtight container under refrigeration; can be frozen, as needed.

MUSSAMUN CURRY PASTE (ALSO SPELLED MASSAMAN)

Steps:

• Stem the chilies and cut them into small pieces, using kitchen scissors or a knife. There should be about 1\4 cup. Place in a small bowl and add warm water to cover. Let them soak for about 15 minutes until softened. Drain and set aside.
• Meanwhile, place a small plate by the stove to hold the spices. Combine the cumin and coriander in a small, dry frying pan. Place over medium heat and toast the spices 1 to 2 minutes, stirring often, until fragrant and slightly darkened. Remove from the heat and tip out onto the plate. Add the pepper, cinnamon, nutmeg, cardamom, cloves, turmeric, and salt, and set aside.
• In a blender or mini food processor, combine the onion, garlic, lemongrass, galanga or ginger, 2 tablespoons water, drained chilies, and spices. Process to a fairly smooth, evenly colored paste, stopping often to scrape down the sides and grind everything well. Add a little more water as needed to keep the blades moving.
• Transfer the curry paste to a jar and seal airtight. Refrigerate until needed for up to 1 month.
• Note: This paste can be frozen for up to 6 months. Consider freezing in tablespoon-size portion if you plan to defrost just enough for one curry at a time.