How to make Massaman and yellow curry paste

Massaman curry paste:

The recipe for the Masaman curry comes from the South of Thailand, where you can easily taste the Indian influence, even though this recipe is kind of a symbol of the Thai cuisine, mostly know for the Masaman curry dish which is lovely, homey and full of flavours. You can choose a vegetarian option using tofu or just add chicken or beef and some rice on the side.

Massaman curry

via http://piaregan.wordpress.com

Ingredients 

5 dried red chillies seedless and soaked in water about 10 minutes
2 tablespoons shallot, sliced and roasted
3 tablespoons garlic, sliced and roasted
2 tablespoons lemon grass, inner part finely sliced and roasted
1 tablespoon galangal ginger, sliced finely and roasted
1 teaspoon kaffir lime rind, finely sliced and roasted
1 coriander root, sliced and roasted
1 teaspoon roasted coriander seeds
1/2 teaspoon roasted cumin seeds
1 teaspoon roasted black peppercorn
2 roasted cloves
1 teaspoon salt
1 teaspoon shrimp paste

Preparation: 

Blend every ingredient together in a food processor until smooth. If you can use a pestle in a mortal to form a fine paste it will release the flavours more finely than blender. You can store the paste for several months. The amount of ingredients in enough to make about 2 cups of curry.

Massaman curry via http://www.blue-lagoon.co.uk


Yellow curry paste

Yellow curry paste comes great as a sauce on your roasted chicken, vegetable soup or shrimp salad.


Massaman curry
via http://nutritionalkitchen.wordpress.com

Ingredients 

1/4 teaspoon roasted cumin seeds
1/2 teaspoon salt
1 1/2 teaspoon curry powder
1 teaspoon shrimp paste
3/4 teaspoon turmeric ginger
5 dried red spur chillies seedless and soaked in water about 10 minutes
1 tablespoon coriander root, finely chopped
2 tablespoons lemon grass, inner part finely sliced and roasted
2 tablespoons shallots, sliced and roasted
3 tablespoons garlic, sliced and roasted
1/2 teaspoon regular ginger, thinly sliced and roasted
1 teaspoon galangal ginger, thinly sliced and roasted
1/2 teaspoon roasted coriander seeds

Preparation:

Blend every ingredient together in a blender, or use pestle in a mortar for better flavours. Put a little vegetable oil in the jar before you store the paste. It will last for several months.

Massaman curry via http://squareonehealth.co.nz

You may also like...

Thought?