Masaman Curry Paste

Masaman paste is a brown Thai curry paste. Derived from ‘Muslim’, it is used primarily for beef dishes. The sauce is usually made up with coconut milk and the dish sprinkled or cooked with chopped roasted nuts

Cooking Time – approx 60 minutes


  • 10 tsp Corander Seed
  • 2 tsp Cumin Seed
  • 5 Green Cardomon Pods
  • 5-6 dried Red Chillies
  • 4 Cloves
  • 1 tbsp Galangal
  • 1 stalk Lemon Grass, crushed & finely chopped
  • zest of 1 Lime (Kaffir Lime is best)
  • 1 – 2 tbsp Coriander stalks or roots
  • 1 tbsp Dark Brown Sugar
  • A little Tamarind Pulp (1/2 tsp?), made up with 1 mug of hot water


  • Grind the cumin, coriander, chilli and cloves until fine.
  • Pour all ingrdients into a food processor and blend until smooth
  • Pour into a pan and bring to the boil. Simmer gently for 30 minutes
  • Allow to cool and refrigerate or freeze until required. Around 8 tbsp of this mixture will make a dish for 4 people.

3 Comments Add yours

  1. Hamster says:

    Don’t know if you’ve seen this already but if not Yu might be interested in this website. < HREF="" REL="nofollow"><>It’s got about 30 recipes each one with a cooking video to go along Good if you like to try cooking Thai food at home

  2. James says:

    Thanks Hamster. It looks like there’s some real clasics here – I’ll be giving this a try!

  3. James says:

    OK, if you’re wondering why your Masaman curry is green and not brown, it’s because I’ve included too much Coriander (it really only needs 1-2 tbsp of chopped stalks or roots). It still tastes great, but different. Of course, that’s what makes cooking so interesting for me!!

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