Thai Massaman curry paste (1kg by Mae Ploy)

Product Information

Aroy-D - another brand that I use quite often cuz it’s widely available; and if Mae Ploy isn't available this is the one I get. They also make my go-to coconut milk. The main takeaway is that there is a huge range between brands of store-bought curry paste. When following recipes, unless you copy the brand that was used by the recipe writer, you cannot assume that you will get a result that is even close to what they got. So you have to use your judgment and be prepared to adjust as needed, (which is something you should do whenever you cook anything anyway.) Adjust the spice level of your Massaman paste by reducing the chilis used. Smaller peppers will be spicier than large ones. tablespoons cumin seeds. A citrusy and earthly spice. Cumin powder is fine to use. Use ½ the amount in the recipe2 tablespoons coriander seeds I use 3 tablespoons of curry paste. It’s enough that there’s a hint of heat and a good amount of flavor, but it isn’t crazy hot.

You'll need these dry spices for making authentic Massaman curry paste. I recommend visiting your favorite Asian grocery store to grab these spices for making your paste. If using powdered spices instead of whole, use about ½ the amount called for in the recipe. These are the fresh aromatic ingredients for making Massaman paste. Most of these fresh ingredients can be found at the Asian store near you. Salt.Salt is essential in making curry pastes. It helps preserve and adds flavor to your paste. Use kosheror Himalayan fine-grain salt. Never use fish sauce for making curry pastes. Learn how to make the best authentic Thai Massaman curry paste recipe from scratch using two methods. Grab the ingredients, and experience the most fragrance and fresh homemade Massaman paste in less than 15 minutes!Shallot.I don’t recommend substituting red onions for making curry pastes. You should easily find them in your local grocery stores. You will need a solid stone mortar and pestle for this method. I recommend using one with a 6 inches mouth opening. When pounding, it's easier to start with the more fibrous and sturdy herbs and then move to softer ones towards the end.

Freeze the leftover paste in small portions. Use ice cube trays and once frozen, remove and store in a glass jar or Ziploc bags for easy thawing and measurement for your recipes. 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. 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. Serve Massaman curry with steamed Jasmine rice and squeeze fresh lime juice on top. Tips and Substituions 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.

Does Thai Kitchen make a curry I would enjoy? As a Thai person, I find it a little unsatisfying, but I wouldn't call it a bad meal. For kids, people sensitive to spice, or someone completely uninitiated to spicy cuisines, this might be a great first step. And you know what, that's probably the audience they're making this paste for. The Takeaways Coriander seedsare easily found in the spice section of most Asian markets. Use the powder form if unable to find whole seeds. Remove the stems and seeds of the chilis, then soak all the chilis in warm water for 15-20 minutes or until soft. I chose only brands that have been around for a long time and have a good reputation; so they’re all coming in with a certain amount of cred. New brands are popping up all the time, but I wanted ones that have at least passed the test of time. Step 2 Open the can of coconut milk and scrape off the coconut cream. Add the cream into a heavy bottomed pan over a medium heat, (If using low fat coconut milk or it has not separated use 20ml vegetable oil).

Cumin seeds .A citrusy and earthly spice. Cumin powder is acceptable to use. Use ½ the amount in the recipe. Maesri - the only brand that comes in a can, and also the only one with sugar in the ingredient list. Try baking these curries in the oven, 190 degree’s for around 75 minutes plus extra if beef and see how those flavors intensify. Maesri brand.The Maesri massaman curry paste tends to be sweeter and tangy. Adjust the fish sauce and tamarind accordingly when making curries. Maeploy - my current go-to brand. It does contain shrimp paste, which is traditional, but if you’re vegan this one is out by default.

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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? 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. For my recipes, I'm either using Mae Ploy or Aroy-D in my tests, both of which are very similar. If you're using Namjai it will also be similar enough that no adjustments should be necessary. My Final Recommendations