• 5 dried red spur chilies seedless and soaked in water about ten minutes
  • 3 tbsp garlic, sliced and roasted
  • 2 tbsp shallot, sliced and roasted
  • 2 tbsp lemon grass, (use only inner part, finely sliced and roasted)
  • 1 tbsp galangal ginger , finely sliced and roasted
  • 1 tbsp kaffir lime, finely sliced and roasted
  • 1 coriander root finely sliced and roasted
  • 1 teaspoon sea salt
  • 1 teaspoon roasted coriander seeds
  • 1/2 teaspoon roasted cumin seeds
  • 1 teaspoon black pepper (roasted)
  • 2 roasted cloves
  • 1 teaspoon shrimp paste
  • 1/2 teaspoon cinnamon powder
  • 4 cardamon (roasted)

Massaman curry : แกงมัสมั่น, kaeng matsaman,  is a Thai dish that is an interpretation of Malay curry dishes.

preparation,

pound everything together in a mortar, form a fine paste (you can also use a food processor but it’s more fun to pound all your cropped emotions in the mortar :-) It will also release better the flavours in a mortar, once done put it in a jar with a little palm oil on top wich will seal the top. you can keep it in the fridge for several months.

 

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