Pounding your own homemade Massaman curry paste will achieve a paste that far exceeds anything you can purchase in a jar.
This Massaman curry paste is obviously used to make Massaman curries but you could use it as a paste for just about any Thai curry and not be disappointed.
I am always making my own Massaman curry paste as once you’ve made your own, store bought will never quite do the job. For optimum flavour, pounding the ingredients into a paste is important. You just don’t get the same fantastic flavour when you blend it.
That said, most Thai people, busy with their jobs and lives in general don’t spend time pounding their own curry pastes. Curry pastes are so readily available in Thailand, made fresh and purchased from markets.
Are there any shortcuts to a great Massaman curry paste?
You could cheat a little with this Massaman curry paste recipe and give the aromatic ingredients a good pounding for about five minutes and then finish it all in a blender or spice grinder. The flavour won’t be as intense as only pounding it but it will still be better than blending it from the start.
However you decide to proceed with this, you can rest assured that even if you only blend the ingredients, you will still end up with an outstanding Massaman curry paste that is bursting with flavour.
Massaman curries are different to other well-know Thai curries as they have a lot more spices in them. It is believed the Massaman curry has Muslim roots which is evident from the spices used, just like the cooking of Northern India and Pakistan.
I hope you enjoy working away at this delicious and very authentic Thai Massaman curry paste. If you do, please don’t be a stranger. Let me know what you thing in the comments. I would love to hear from you.