Authentic Thai Recipe for Matsaman Curry Paste

Kaeng Matsaman is a type of curry from southern Thailand and Malaysia that has a deep red color and a flavor that is rich with toasted spices and sweet peppers. Often called Muslim Curry, we use it to make Massaman curry, which is usually a kind of sweet and creamy stew with beef or chicken and potatoes. A Massaman stewed curry with lamb is also very delicious and quite popular in southern Thailand.

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Ingredient List for my Massaman Curry Paste:

15 Thai Long Chili (Sun-dried, toasted)
1 Tablespoon Coriander Seeds (toasted)
1 1/2 teaspoons Cumin (whole cumin seeds, toasted)
1/2 teaspoon Cassia cinnamon (ground cinnamon)
1/2 teaspoon Cloves (ground cloves)
1/2 teaspoon Nutmeg nut (ground nutmeg)
1/2 teaspoon White Peppercorns (finely ground white pepper)
1/2 teaspoon Salt
3 Tablespoons Red Shallots (chopped)
2 Tablespoons Garlic (chopped)
1 Tablespoon Lemon grass (thinly sliced)
2 teaspoons Galangal (finely grated)
1 Tablespoon Coriander Root (finely chopped)
2 teaspoons Kaffir Lime (grated kaffir lime peel)
1 teaspoon Thai shrimp paste

Directions:

1: In a flat frying pan over low heat, toast the cumin seeds, coriander seeds, and dried red chilies until lightly browned and flavorful.

2: Grind the chilies, the dry seeds and spices, and the salt until very fine.

3: Prepare the fresh herbs by chopping, grating, and cutting until all very fine.

4: Combine it all and grind until you have a smooth paste, then add the shrimp paste and mash it in until everything is well blended and you have a smooth, dark red paste.

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