Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Mussamun Curry Paste (Also Spelled Massaman) Recipe
    Lost? Site Map

    Mussamun Curry Paste (Also Spelled Massaman)

    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    20 mins

    0 mins

    evelyn/athens's Note:

    Adapted from The Curry Book: Memorable Flavors and Irresistibly Simple Recipes From Around the World, by Nancie McDermott, and found at splendidtable.com. Massaman curry hails from the south of Thailand. Similar to Malaysian curries, and with some similarities to Indian, Thai Mussamun curry has an abundance of warm spices such as cinnamon, cloves, and nutmeg. With lemongrass, fish sauce, and other classic Thai ingredients added, this curry is brimming with all the flavor and richness of Asian cuisines.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Yield:

    cup (ap ...

    Units: US | Metric

    Directions:

    1. 1
      Stem the chilies and cut them into small pieces, using kitchen scissors or a knife. There should be about 1\4 cup. Place in a small bowl and add warm water to cover. Let them soak for about 15 minutes until softened. Drain and set aside.
    2. 2
      Meanwhile, place a small plate by the stove to hold the spices. Combine the cumin and coriander in a small, dry frying pan. Place over medium heat and toast the spices 1 to 2 minutes, stirring often, until fragrant and slightly darkened. Remove from the heat and tip out onto the plate. Add the pepper, cinnamon, nutmeg, cardamom, cloves, turmeric, and salt, and set aside.
    3. 3
      In a blender or mini food processor, combine the onion, garlic, lemongrass, galanga or ginger, 2 tablespoons water, drained chilies, and spices. Process to a fairly smooth, evenly colored paste, stopping often to scrape down the sides and grind everything well. Add a little more water as needed to keep the blades moving.
    4. 4
      Transfer the curry paste to a jar and seal airtight. Refrigerate until needed for up to 1 month.
    5. 5
      Note: This paste can be frozen for up to 6 months. Consider freezing in tablespoon-size portion if you plan to defrost just enough for one curry at a time.

    Browse Our Top Cooking Mixes Recipes

    Ratings & Reviews:

    Advertisement

    Nutritional Facts for Mussamun Curry Paste (Also Spelled Massaman)

    Serving Size: 1 (199 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 231.4
     
    Calories from Fat 32
    13%
    Total Fat 3.5 g
    5%
    Saturated Fat 0.9 g
    4%
    Cholesterol 0.0 mg
    0%
    Sodium 4685.6 mg
    195%
    Total Carbohydrate 49.3 g
    16%
    Dietary Fiber 9.3 g
    37%
    Sugars 8.0 g
    32%
    Protein 7.9 g
    15%

    The following items or measurements are not included:

    galangal

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites