Thai Massaman curry paste (1kg by Mae Ploy)

Product Information

Adjust the spice level of your Massaman paste by reducing the chilis used. Smaller peppers will be spicier than large ones. Galangal.Use fresh or frozen galangalonly for Thai curry paste recipes. Never use dried or powdered galangal. Also, never substitute fresh ginger for galangal.Read more about Galangal in Thai cookinghere. Find galangal at your local Asian market in the produce or freezer section.

Turn off the heat, stir in the remaining 2 tablespoons of reserved coconut fat, cover with a lid and rest for a few minutes to help the meat relax.Lemongrass. Use fresh lemongrass.Frozen and chopped lemongrass is fine too. Read more about Lemongrass and how to use it in Thai cuisine.Find Our first test involves making a basic Thai curry sauce following the exact same recipe. The process is shown in the video above, but ingredients added include coconut milk, water, and just a little sugar. I’m not seasoning them with fish sauce for this because most curry pastes already come with quite a bit of salt, and without any meat or veggies any fish sauce added would make at least some of these unpalatably salty. 5 curry sauces to be blind tasted and ranked. The Ranking

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. (: Mae Ploy massaman curry paste. Mae Ploy paste is heavy on the salty side. Use less fish sauce when making your massaman curry. Mae Ploy is my go-to store-bought curry paste for making Massaman curry. Step 3 Sear off the beef pieces in the pan until browned, then add the curry paste and cook for two minutes until the aromats are released. So the bad news is that the most widely available paste is also our worst performing one. But in real life, we don't use a standardized recipe and we can do more with our dishes. So if I do everything I can to make it reach its full potential - use more paste, add more seasonings - can the worst come close to our best curry paste?

Follow Us

Cumin seeds .A citrusy and earthly spice. Cumin powder is acceptable to use. Use ½ the amount in the recipe. Maesri is a paste with a good flavour base, but it is significantly weaker than the top 3, and would require a larger amount of paste. If you're sensitive to salt and can handle just a little spice, this is what I would use so that you have room to add more paste without fearing that it would become too salty or spicy. Toast the dry spices for 2-3 minutes. Once fragrant, remove from pan, transfer to a plate. Let cool. Step 2. Toast the dry spices, cardamon, cloves, cumin, coriander seeds, and white peppercorn on medium heat until fragrant for 2-3 minutes. Keep a close eye on these, as they will burn easily. Using low heat with longer toasting time is fine, too, to prevent burning. Remove the toasted spice from a pan, and transfer to a plate. Let cool.

I have to say that my favorite brand of curry paste is still Mae Anong, even though it doesn't make for as pretty pictures given its grayish hue. But, I'll definitely be more willing to substitute Mae Ploy or Maesri in the future should the need arise.

Sign up for our newsletter!

Drain and pat dry the soaked chiles. Cut into 1-inch pieces, and add into the mortar with the salt. Start pounding with a pestle until smooth.

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).I like making my paste best when making curries. Having a good Massaman curry paste makes or breaks your curries. I also know making your own Thai curry pastes seem quite daunting, so if you don't have time to make the Massaman curry paste, these store-bought massaman curry paste brands are the ones I've used and recommend. In a large, deep skillet, saute the onion and garlic in the olive oil until the garlic is light brown. You don’t want the garlic to burn, so be sure to watch it. Massaman curry is a type of curry that originated in southern Thailand. It uses Massman curry paste along with coconut milk, potatoes, and fish sauce.