The massaman curry sauce is the one Thai dish with a sweet and mild flavor, unlike a few of the fiery burning hot feelings of most curries in Thai cuisine. It's a great curry to introduce newbies to Thai food. Ingredients for homemade curry paste Dried spices Try baking these curries in the oven, 190 degree’s for around 75 minutes plus extra if beef and see how those flavors intensify. Maeploy - my current go-to brand. It does contain shrimp paste, which is traditional, but if you’re vegan this one is out by default.

Lemongrass. Use fresh lemongrass.Frozen and chopped lemongrass is fine too. Read more about Lemongrass and how to use it in Thai cuisine.Find Step 3. Use a spice grinder or a small mortar and pestle to ground the toasted spices to a powder. This is important as some seeds may not get crushed in the food processor and leave large chunks for your paste. Not pleasant to bite into in curries. (: There are a large variety of brands out there, and it’s impossible for me to taste test them all, so I had to narrow it down to a manageable number and here’s how I made the choice. At the basic level, Thai curry paste is simply a mixture of ground herbs and spices - and there are tons of varieties: red, green, yellow, massaman, panang, etc. They're also used in many dishes beyond Thai curries, such as this cauliflower stir fry and Thai fish cakes.Thai Kitchen: The weakest flavour in the group by a long shot. It is not spicy at all (so kid friendly). In this standardized test the curry sauce was too diluted to even determine how good the flavour was. Use a spice grinder or a small mortar and pestle to ground the toasted spices to a powder. This is important as some seeds may not get crushed in the food processor and leave large chunks for your paste. Not pleasant to bite into in curries. (: Add the liquid part of the coconut milk, a tablespoon of (palm if you have it) sugar and a cup (250ml) of water, a tablespoon of fish sauce and bring to the boil for a minute. Step 1. Remove the stems and seeds of the chilis, then soak all the chilis in warm water for 15-20 minutes or until soft. More of a video person? Watch the Curry Paste Tasting Video here, complete with my live reaction! How I Chose the Brands for Review

Make-ahead - This curry can be made ahead, simply refrigerate for up to 5 days and reheat as needed These are the fresh aromatic ingredients for making Massaman paste. Most of these fresh ingredients can be found at the Asian store near you. Learn how to make the best authentic Thai Massaman curry paste recipe from scratch using two methods. Grab the ingredients, and experience the most fragrance and fresh homemade Massaman paste in less than 15 minutes! Remove the stems and seeds of the chilis, then soak all the chilis in warm water for 15-20 minutes or until soft.

Massaman curry from Thailand has a mix of Malay, India, and muslim nation flavors, and it's often served with potato (see recipes below, massaman is also a wonderful part of Thai peanut sauce). With the above guidelines, I arrived at these 5: Most common brands of Thai red curry paste on the market. Massaman curry paste (พริกแกงมัสมั่น ) is a curry base for the popular Thai Massaman curry, a Southern Thai curry. Thai Massaman curries have a heavy influence on Middle Eastern and Indian curries with the use of dry spices. The paste is toasted dried fragrant spices mixed with fresh aromatic herbs like lemongrass, galangal, shallot, and garlic. All these ingredients are made into a paste that makes the curry flavorful and delicious. What is Thai Massaman curry? Maesri - the only brand that comes in a can, and also the only one with sugar in the ingredient list. For my recipes, I'm either using Mae Ploy or Aroy-D in my tests, both of which are very similar. If you're using Namjai it will also be similar enough that no adjustments should be necessary. My Final Recommendations