Massaman Curry Paste Recipe พริกแกงมัสมั่น - Hot Thai Kitchen!

Massaman curry has been a classic recipe on HTK and a favourite of so many, and now you can make the curry entirely from scratch! In this video I also show you my new favourite technique/tools for making curry paste WITHOUT a mortar and pestle. It makes a perfect consistency paste without needing to add any extra liquid.
Stay tuned for the next episode cuz it'll be a brand new & improved recipe for massaman curry. You do not want to miss this one!
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About Pai:
Pailin “Pai” Chongchitnant is the author of the Hot Thai Kitchen cookbook, co-host of a Canadian TV series One World Kitchen on Gusto TV, and creator and host of the KZbin channel Pailin's Kitchen.
Pai was born and raised in southern Thailand where she spent much of her "playtime" in the kitchen. She traveled to Canada to study Nutritional Sciences at the University of British Columbia, and was later trained as a chef at Le Cordon Bleu culinary school in San Francisco.
After working in both Western and Thai professional kitchens, she decided that her passion really lies in educating and empowering others to cook at home via KZbin videos, her cookbook, and cooking classes. She currently lives in Vancouver, and goes to Thailand every year to visit her family. Visit her at hot-thai-kitchen.com
#ThaiFood #ThaiRecipes #AsianRecipes

[@PailinsKitchen]

HELLO LOVELY VIEWERS! Important Note: If you have questions about this recipe, you can post it here for the community to answer. But if you want to ask me, please get in touch via Facebook, Twitter, Instagram or my website (all links are in the description above). If you leave questions in the comments I may not see them due to the large volume of comments I receive across the hundreds of videos on this channel. Also, before sending on any questions be sure to read the written recipe on the website as I often add extra tips and notes not covered in the video. Thank you for watching!

[@GaiaCarney]

Pailin’s Kitchen - Thank You for sharing this recipe 😋 I can’t wait to try it! Massaman Curry is my favorite, I didn’t know it had shrimp paste, no wonder it’s so flavorful

[@StudPuppy947]

What’s the difference between massman curry and other currys

[@jackfisher9833]

I went to a Thai restaurant few weeks ago. I liked the food allot so I decided to learn it. I allready enjoyed eating homemade green curry, red curry, and tomorrow I will try massaman curry. Most stuff I buy is premade, like the paste coconut milk and spices, but I wanna learn it so I buy the ingredients on the side and always make my own paste. My hand hurts from the mortar because I been pounding all week.

[@jenabobenabananafanafofena]

I am so grateful that I found your channel. I'm especially grateful to you for putting so much care and love into your videos and actually teaching the process and reasoning of what you're doing. No one in my family taught me to cook. Around 19 to 20, I started using KZbin videos to learn on my own. (Food Wishes is a great resource for new cooks) It was also around that time I fell in love with Thai food but I could not, for the life of me, find a good cook on KZbin focusing on "authentic" Thai food and years later, I finally find you. Thanks, Pai.

[@PailinsKitchen]

That's awesome! Thanks!

[@rburgo1]

For the vegetarians out there, I used doenjang (Korean soybean paste) instead of kapi (fermented shrimp paste). Although probably different in taste, doenjang has plenty of umami (similar to miso, as suggested by Pai in the video). Also, I used New Mexico dried chillies (all I could find in the store) instead of spur chillies, for a mild paste. Also, I used a Cuisinart Smart Stick (200-Watt) to make the paste. Please use a big-enough container to grind everything. It will make your grinding experience much more enjoyable. The product came out AMAZING!

[@danieljohnpeers9777]

Thank you for the solid tip

[@Kandyrose0108]

I actually have a vegetarian or vegan "shrimp" paste (belacan)... chilli paste with umami flavours but completely vegan. I normally use that for thai curry

[@rburgo1]

@@Kandyrose0108 Please share what product, if commercially available!

[@kitanablade3]

OMG That blooper!! Too funny! Can't wait for the updated Masaman curry. I've made all your curry pastes so far and they are absolutely delicious! The mortar and pestle method is really stress relieving, but if I'm in a hurry I use my immersion blender. Thank you for all you do with your channel, Pai! I have a lot of SE Asian friends and I generally get the good stuff only at parties, but now I make a lot of things with your videos. It works out great, they love Korean food so I provide that for them (I'm half)! We're perfect matches LOL It's also nice to make things for my dad who was stationed in Vietnam & Thailand during the war and misses the food!

[@MJ-hr5ok]

Thank you so much for this, Pai! I'm currently a college student living far from home and I miss my dad's cooking (He's from northern Thailand) and your website + videos save me!!!

[@heatherprentice9357]

Oh my word just came across this channel and she’s honestly the sweetest!

[@justnabi3514]

I'm sooooo glad I found your channel my dad's side of the family is Thai but I grew up in Canada so I missed out on a lot of the food and calture etc

[@grahamdavidhobbs1304]

Dear Pailin, I am Graham David Hobbs From Malaysia, so glad that you are producing such wonderful recipes on You Tube, especially all your Thai food recipes. Recently i bought myself a Tefal Pressure cooker and i tried it out by following your Beef Thai Massaman Curry except i used Chicken......My first attempt turned out very well all thanks and praise to you. My second attempt turned out much better as i added extra tamarind paste, Whole stalk of Lemon Grass and a few fresh Kaffir Lime leaves. With this addition it turned out exceptionally well and all that ate my curry were amazed and said it was the best Massaman curry they have ever tasted. Some even commented that I have beaten the Thais at their own recipe.. THANK YOU SO MUCH AND PLEASE KEEP YOUR RECIPES COMING.

[@allmc3120]

I am a Chinese but you converted me to Thai cuisine, very grateful to your videos!

[@sunicnic7792]

Hye pailin!!! Thanks for making such a great cooking videos. I just discovered your channel btw. I love your fried rice recipe, that my favourite menu all the time.

[@grahamdavidhobbs1304]

Dear Pailin, Thank You for your Massaman Curry Paste recipe and procedure. I shall definitely give it a go this weekend. Previously i used a ready made paste that i recently bought in Thailand.

[@jpat_]

I've been waiting for this!! Thank you!

[@ena3969]

Mmm good weather for massaman curry right now :) it's winter where I am and massaman curry is the best in cold weather.. yum yum

[@dr.montanabuntragulpoontaw1675]

Thank you so much for this Video. I’m Thai and want to make massaman curry paste from scratch because it’s my favourite Thai curry. Love your channel :) ขอบคุณค่า 😊

[@Nitemaredaydream]

How amazing. I love massaman but have a hard time with the heat. Now I can made it mild. Can’t wait to try it

[@CocoTiu]

love you for being generous and sharing recipes

[@ActingByMary]

Yummie! Because of you I learn how to cook my favorite thai dishes! 😍

[@shaz3r786]

You're literally my favourite person on KZbin right now

[@marystestkitchen]

Yay! I love this. Always wanted to make this curry paste

[@danieljohnpeers9777]

Amen to that sister!!

[@christ832]

i always love the ending part of the video

[@msstephaniexiong]

yummmmm!! everything looks so easy when u made it

[@noralally6449]

one thing you got right is everyone loves it YES everyone does love it its amazing

[@skyabove1032]

Can't wait for the second part !!!

[@craigbryant3191]

This is WONDERFUL. It is easy as anything, and makes a fantastic massaman curry. Guajillo peppers do beautifully, but do note this will be *very* mild without a kick from, say, cayenne pepper. Add some as you make the paste, or season to taste as you cook. Don't miss this; it's fantastic.

[@foodiefoodie8198]

after a week of making it I still have it in my fridge because I am saving it and it stays longer than a week, I use it in my fried rice, peanut sauce, the curry itself, and even in just plain veggies of course with coconut milk 👏👏👏

[@maryjemisonMaryjay1936]

Thank you for giving us the recipe for the curry paste

[@Rick_Hoppe]

I LOVE Massaman curry! This recipe actually looks fairly easy, thanks for the video! I didn’t know fermented shrimp was made of krill. Fun fact: the Humpback and Blue Whales’ diet consists mostly of krill and can consume as much as 8,000 pounds of it per day! (just a tad more than goes into this recipe)

[@bluorb]

I never thought I'd be able to make my own curry paste!! I have a ton at the moment, but eventually I'd like to make my coconut curry 100% from scratch! Glad I stayed to the very end, that cracked me up! 😹😹😹

[@nalfarbz152]

I wanna try it at home. ❤❤❤ Love you pailin

[@noahderrington5156]

Thanks for these great videos, brilliant!

[@petetimbrell3527]

Hi Pailin. Fantastic recipe. How do you store the paste? Do you know whether it would freeze ok? Many thanks Pete

[@steph564jj]

Hello Pai.. Thank you for sharing this wonderful recipe! I've already tried this paste recipe and turned it into the final curry and it tastes really great!! I'm not using the immersion blender since it's too expensive and I can't afford it :p.. So when I grind it using my mortar and pestle, I found that the lemongrass is quite difficult to grind until become very fine because I found that there are still some short and thin fiber in my paste.. Do you have any suggestions about that? Thank you....

[@TapManDancer]

You are absolutely gorgeous Pal. I love the obvious inteligence in all your work. x

[@jepolch]

I have everything but the galangal and the shrimp paste. Need to go the Asian store. Thanks for this recipe. I love massaman curry.

[@13chaks]

I miss your cooking.... more Thai food pls 😊

[@AlvinLee007]

"I like to shake it while I grind." ❤ LOL I heart these bloopers.

[@carlitossanchez3416]

Wow just found this you are a high level presenter! It sounds like you can really sing also!!

[@hyerigonzales8931]

I am so happy you posted this video! I was looking for one on your website the other day but couldn't find it! I can't get fresh galangal where I live, so I prob need to see if I can get dried galangal online. If I use dried galangal, do you happen to know how much of that I need to use for this recipe? Thank you so much!! You rock!

[@PailinsKitchen]

I would grind the dried galangal up and use 1 Tbsp of the powdered stuff.

[@mariviesantos3567]

You are such a sweet lady i love your recipes one time i made some chicken green curry with bamboo shoots and coconut cream.My co-workers love it. Thank you for sharing. More power to you my dear.

[@shirinpillai7871]

massaman curry is inspired by desi traditional curries :) :) it is such a great love child of my favorite cuisines (thai and indian!)

[@mahakalabhairava9950]

Looks very nice and easy to make. Is it with a blender with 1000watt of power?

[@mooncake5016]

Thank you. Thank you. Thank you. Now I got an idea of how to make massaman curry. While back ago when I got in a Thai restaurant, I was introduced massaman curry. Since then, the flavor just bonded to my mind and I fell it love with it like my first love in high school.

[@lels1822]

That looks amazing! I'm lucky enough to have a couple servings of your green curry paste left in my freezer I should get through before I make this. You should do a Thai style grilled chicken recipe while we have a little bit more summer left!

[@PailinsKitchen]

I already have it on the channel! Look up Gai Yang.

[@lels1822]

Thank you!

[@Pennylhkf]

I made this paste it was nice 🙂

[@papingobebeto8841]

I love the blender

[@MaskedRiderChris]

This looks all kinds of easy, and while I only have a conventional food processor, I am determined to try this now! Oh, and do you sing, Miss Pai? Sounds like you do in the best way!

[@Lina-cy9ln]

Thanks dear. In our country we use these all masala except lemin glass in beef korma. It will be tasty, no doublt.

[@SwimmerPrince]

That blender looks very useful! Whenever i cook Southeast Asian foods, I always got annoyed to mix spices & aromatics in a mortar & pestle. Processing them in a blender doesn't do the flavour justice.

[@matildamaher2650]

Thank you for the recipee

[@MaeV808]

One thing I appreciate about US is all the local Asian/Indian/Middle Eastern stores. So I don't have to rely on Amazon all the time for cooking. S/o to loads of Houstn area growers and others for fresh kaffir, moringa, chilli, etc. 😄

[@shoshoazim9377]

I really appreciate u from saudia thxx

[@sivacoolblackbee2773]

I like it so much So easy blender

[@MCJSA]

I have not found Guajillo chiles pre ground but New Mexico red chiles, sometimes called "Hatch" red chiles, do come ground and in three grades, mild, medium, and hot. These are very similar to Guajillo with the same deep red color.

[@SJRinne]

Looks good as always. Too bad my tummy cant handle very spicy food anymore

[@MsGalchonok]

I love this small thing that you use to make the paper to pouder. What is the name? I would love to get one for me. ❤ thank you for you helpful and chanel. Best Regards from Switzerland 🇨🇭

[@lwnaALiraq]

Awesome, thank you

[@ShamaticFocus]

I love it how you sing talk! Haha

[@dougbergman8631]

You channel makes me hungry. Life is short....eat Thai food.

[@aquillajeshiah4487]

Love it. tq

[@familyc3026]

Does the stick blender work well with dried spices?

Food processor OK for the paste?

[@maiadiscoe8892]

This curry paste is incredibly good! It smells divine and made the best Massaman curry I've ever had. I used my stick blender and it worked perfectly; I'm going to use it for all my curry pastes now. I made a few substitutions because we have someone with a severe seafood allergy in my home. I used miso instead of the shrimp paste and liquid amino acids instead of fish sauce. I also used New Mexico chilies with a couple of d'Arbol chilies as that is what I had on hand.

[@rina2012ful]

Hi Pai. How do store the paste if i make a large batch of it?

[@padredemishijos12]

You can use chipotle chiles which is a smoked guajillo chile pepper. You can also hydrate the guajillo and blend it with the wet ingredients if you don't have a coffee grinder.

[@Numbergoose-yl3jj]

Wrong, a chipotle pepper is a dried and aged jalapeño pepper. Guajillo chiles are derived from a different pepper.

[@tomsparks6099]

Round grinders don't work as well as oblong or oval. Just a note on experience. Round bowl grinders centrifuge the spices (lifting them out of the well) and they don't hit the blades. That's why Pailin shakes her grinder.

[@mohiuddinliton2599]

I like your looks

[@JackTurnbullBass]

How long would this paste keep for once made? Can you make a big batch and store to use intermittently?

[@rohitpillai311]

I don't have white peppercorns and is not available here so can I used ground white peppercorns I.e powder one....so how much quantity should I add to make curry paste????

[@chrisnelson3635]

Question for Pai: how long will the curry paste last in the fridge? And, do to ever recommend freezing? Thanks, your videos are amazing!

[@Sinjalda]

Chris Nelson - I roll my fresh curry paste into balls, and freeze them in a big bag. Each ball is enough to make one meal. They keep in the freezer for at least a year. Though to be honest mine never make it past a few months lol.

[@PailinsKitchen]

Freezing is preferable actually. I would freeze it right away if you're not gonna use it within a few days to preserve the flavours.

[@tequilyps]

Can u use bagoong (Filipino shrimp paste) in place of gapi?

[@tomsparks6099]

I'm learning Thai cooking so I love your instruction. ......where is the coconut in this recipe or was that a mis-mention -- coconut will be in the next recipe?

[@McDowallManor]

She will add coconut milk or cream in the next video when she does the cooking.

[@tslin8851]

Thank you Pal, I tried and enjoyed this recipe greatly. One question I have in your video is the use of mini coffee bean grinder you prefer to grind dried spices. Why not use your regular food processor, mortar and pestle, or your new immersion blender for grinding dried spices?

[@raionhato6299]

Sweet video! I like to keep that lemon grass big where I can keep an eye on it because it feels like bitten fingernails in your mouth

[@tramspencer9780]

Hi and Thank you for the curry paste recipe. What BRAND of the SPICE GRINDER MACHINE are you using to grind peppercorns. You are so beautiful and very talented ❤

[@adamthehtkminion6750]

Hi Tram! It's actually a coffee grinder :) So maybe just go on Amazon and grab one one that's cheap? (The brand doesn't really matter, though I think this one is a Hamilton Beach.) Cheers! Adam

[@Recipe-Review]

HI, I have some shrimp paste and use it infrequently. It is pretty stinky. I store it in the fridge but it will probably run out of date before I even get a quarter of the way through. However I think it is a sort of paste with a lot of oils so could last longer. What are your thoughts? Bye the way I think your recipes and videos are great and very well explained with your particular sense of humour that just make a great watch. Thank you.

[@PailinsKitchen]

Hi Adam here - and good question! If you want to ask her that one directly though rather that put it out to the community (as she doesn't see the comments on here once the post is more than a week old as per her note above), you can check out all the options to get hold of her at hot-thai-kitchen.com/contact . Cheers!

[@Recipe-Review]

@@PailinsKitchen thank you will do

[@fuffy442]

Hi Pai, first off, gotta send you tons of love from Las Vegas. :-) OK, my question...I make Massaman curry all the time. What is your opinion of Arroy D and/or Mae Ploy brands of store bought pastes? Have you tried either?

[@PailinsKitchen]

Mae Ploy is good, a little on the salty side but it has good flavour. Aroy D, never tried their pastes.

[@fuffy442]

Thanks you!!

[@MissPetalaDewi]

That fermented shrimp paste is simply known as "belachan" in Malaysia.

[@devoffcorrie7725]

Bravo bravo Arroy mak

[@MrLukey18]

Can I use ready ground chilli powder for this? A mild Indian Kashmiri chilli powder? And if so, how much of the powder would I use for this recipe. Thanks!

[@rollieize]

Brilliant! how/how long can you store the paste?

[@PailinsKitchen]

You can freeze it for months.

[@tongmaa]

Thai Massaman curry is my favorite, and, "Any man who has swallowed the curry is bound to long for her." Queen Suri Suriyenda the mother of King Mongkut, Rama IV.

[@BasD]

Next Patreon only video: How to make your own "I always shake it when I grind" apron.

[@sanjuchettri166]

Like always Love u ❤️

[@levenewong4742]

How long can we store this paste? How do we store to make it last longer?

[@iluzzzzie]

Hello bello, I really want to make the curry paste, but can't find galangal root anywhere...can you pretty pretty please tell me how much galangal powder shall I use instead? Thank you very much

[@badlandsghost]

Miha Ela i believe she has the amount on her blog

[@PailinsKitchen]

Start out with 1 Tbsp, that should do it :)

[@ratanapornsamaarpat9923]

Awesome

[@Loversxfantasy]

Genius.

[@AK-kl7pg]

What brand is your red straight deged red spatula? I've been looking for one like that! 😀 ❤️

[@PailinsKitchen]

Hi Adam here - and not entirely sure as there's no logo on it. She bought it at Gourmet Warehouse though gourmetwarehouse.ca/ - so might be somewhere on there? Cheers!

[@gummydogs]

I held my breath when you opened the grinder

[@TVamboi]

It looks execly like the store bought but much more better

[@Hwyadylaw]

Shrimp paste is fun stuff. Close the lid properly and put it in an airtight plastic bag.. still manages to stink the place up...

[@AlsoMeowskivich]

now, question about shallots: How vital is it to use a shallot for a paste like this over, say, a red onion chunk? Aromatically, onions and shallots smell nigh the same to me, it's just that I have onions on hand far more than I do shallots.

[@PailinsKitchen]

I'm sure if you use onion it will be fine.

[@creativitytools4576]

can I use ginger instead of galangal?

[@steveh5882]

let's get started!

[@RRocks68]

Wow! Just made this and it was so good! Probably the best curry I've ever had! Question: would the guajillo/arbol combination work for other pastes that use dried chilis? like red or panang curry paste?

[@PailinsKitchen]

Yes :)

[@AlvinLee007]

I need me an immersion blender.

[@geetananda8314]

Hi I am from India some time we don't get some of ur spices like galangel can I use ginger pls let me know and lemongrass was looking for this recipe also meat or beef massamen recipe pls thank u

[@TheLeolee89]

Thai food flavor profile is citrus-ish sour and herb-ish first before spiciness. Galangal have that citrus flavor while ginger is spicy. In such situation, it is logical to say it is not suitable to substitute galangal with ginger. Though, you could try use lesser amount of ginger and add more of sourness if you do wan't to use ginger instead of galangal. Do take note that it won't taste the same.

[@anilsinghrawal2280]

Super

[@davidsmith5394]

"I like to shake it while I grind." XD

[@nickdengler2985]

no sugar! I love it