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Add a photoMasaman Curry is another Thai Curry but the word massaman is not a native of Thailand, it seems to have been derived from the Malay word masam, which means, "sour". The flavoring for Massaman curry is called Massaman curry paste although ready-made pastes are now readily available but with all those artificial flavoring they are nothing in taste compared to homemade pastes prepared with fresh ingredients.
Ingredients
- 10 dried red chilies
- 1 onion, roughly chopped
- 10 - 12 cloves of garlic
- 1 thumb size piece of ginger, chopped
- 2 Tbsp cumin seeds
- 4 Tbsp coriander seeds
- 2 Tsp fennel seeds
- 4 cloves
- 1 Tbsp black peppercorns
- 2 inch stock of cinnamon
- ¼ Tsp grated nutmeg
- Seeds of 2 brown cardamom
- Rind of 1 lemon
Directions
- For making paste, dry roast all the ingredients in a wok or pan for 5 minutes or till aroma is released from the spices.
- Grind all the roasted ingredients to a paste using 4 - 6 tbsp of water until smooth.
- Store in a clean, dry airtight container in the fridge, use as per the requirement. It can be stored in the fridge for a week or so, make sure to use clean dry spoon to scoop out the curry paste everytime you use it.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 501g | |
| Calories 365 | |
| Calories from Fat 79 | 22% |
| Total Fat 9.46g | 12% |
| Saturated Fat 1.72g | 7% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 70mg | 3% |
| Potassium 2015mg | 58% |
| Total Carbs 73.58g | 20% |
| Dietary Fiber 20.8g | 69% |
| Sugars 21.6g | 14% |
| Protein 15.55g | 25% |
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