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Massaman curry paste (Prik Kaeng Mussamun) is used to make Thailand’s famously mild curry: warming Indian and Middle Eastern spices come together with Thai herbs to create a marriage of flavours to tantalise the taste buds and delight the senses!
My friend, Aye, chef extraordinaire from Chiang Mai’s Anchan Vegetarian Restaurant, makes the best massaman curry I’ve ever had.
Until, that was, he taught me his recipe. 😉 Now, wherever I am in the world, I can make up a batch of this curry paste, and have delicious massaman curry anytime, anywhere.
How to make vegan Thai massaman curry paste
It’s really easy to make; just take your spices and herbs, roast them in a wok or a skillet, blitz in a food processor or high-speed blender, and then fry the paste. Done!
Once fried, the paste will keep in an airtight jar in the ‘fridge for around three months.
Anchan is truly amazing, and if you find yourself in Chiang Mai, I strongly recommend paying Aye and co. a visit.
Massaman Curry Paste
Is…
- easy
- quick
- mildly spicy
- fragrant
- warming
- nut-free
- delicious!
