Masaman Curry Paste (Nam Prik Kaeng Masaman) Recipe

Name: Masaman Curry Paste (Nam Prik Kaeng Masaman)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 10 each red chili peppers dried; 1 teaspoon cumin seeds; 1 tablespoon coriander seeds; 2 each cardamom pods; 3 each cloves; 6 tablespoons garlic chopped; 4 tablespoons shallots chopped; 1 tablespoon vegetable oil; 10 each peppercorns; 2 tablespoons lemongrass chopped; 1 teaspoon galangal root chopped; 1 teaspoon bergamot skin; 1 teaspoon coriander root chopped; 1 teaspoon shrimp paste grilled; 1 cup palm sugar; 1 tablespoon salt; 4 tablespoons tamarind juice

Servings: persons

10 each red chili peppers dried
1 teaspoon cumin seeds
1 tablespoon coriander seeds
2 each cardamom pods
3 each cloves
6 tablespoons garlic chopped
4 tablespoons shallots chopped
1 tablespoon vegetable oil
10 each peppercorns
2 tablespoons lemongrass chopped
1 teaspoon galangal root chopped
1 teaspoon bergamot skin
1 teaspoon coriander root chopped
1 teaspoon shrimp paste grilled
1 cup palm sugar
1 tablespoon salt
4 tablespoons tamarind juice

1
Coarsely chop the chilies and soak in water for 10 minutes.
2
Drain.
3
Dry-fry the cumin and coriander seeds, cardamom pods and cloves over medium heat for 1 to 2 minutes until they are aromatic and slightly browned.
4
Saute the chilies, garlic and shallots in the oil until lightly browned.
5
Pound in the following order: a) garlic, shallots and chilies b) coriander, cardamom pods, cumin, cloves and peppercorns c) lemon grass, galangal, bergamot, coriander roots.
6
Place the shrimp paste on a piece of foil and cook it over a flame or burner for 1 to 2 minutes, or in a hot oven (425 degrees F) until the outside is slightly burnt.
7
Mix the shrimp paste with all the above ingredients plus the sugar, salt and tamarind juice to form a fine paste.

423

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 10 each red chili peppers dried, 1 teaspoon cumin seeds, 1 tablespoon coriander seeds, 2 each cardamom pods, and more.

Yes, Masaman Curry Paste (Nam Prik Kaeng Masaman) falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Masaman Curry Paste (Nam Prik Kaeng Masaman)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions