Adjust the spice level of your Massaman paste by reducing the chilis used. Smaller peppers will be spicier than large ones.

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. 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 TakeawaysRemove the stems and seeds of the chilis, then soak all the chilis in warm water for 15-20 minutes or until soft. 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! Garlic.Garlic is essential in making curry pastes. For best results, always use fresh garlic and never powder. Drain the chilis and pat dry. Add the rest of the ingredients to the food processor, including the ground spices. Add 1 tablespoon of water to help move the blades. Maesri - the only brand that comes in a can, and also the only one with sugar in the ingredient list.

Step 4. Drain the chilis and pat dry. Add the rest of the ingredients to the food processor, including the ground spices. Add 1 tablespoon of water to help move the blades. Massaman curry is a type of curry that originated in southern Thailand. It uses Massman curry paste along with coconut milk, potatoes, and fish sauce.Whilst I cannot help those not in Sydney, for the rest of you, go to Paddys Market and up to the First Floor. Step 7. Last, add the shrimp paste and use the pestle to pound and mix the paste well lightly. That's it. You are done! Nice job! (; Don't forget to give it a small taste and notice the fresh flavor! Helpful kitchen tools for making Massaman paste

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.)Dried red chilies.Use these recommended chili peppers. The spicy ones are Thai bird’s eye chilis, Piri Piri chilis, Thai long chilis(Prik Chee Fah), De Arbol, or dried Serrano chilis. The less spicy ones are usually larger peppers likedried California/Anaheim chilisorGualillo.Thisdried chilis setis a good combination of spicy and mild and is good to have around if you often make your curry pastes. Step 3. Use a spice grinder or a small mortar and pestle to ground the toasted spices to a powder. This is important as some seeds may not get crushed in the food processor and leave large chunks for your paste. Not pleasant to bite into in curries. (: Massaman curry is flavored with massaman curry paste – a curry paste that has sweeter notes to it. The paste is traditionally made with ingredients such as red chilies and flavored with ginger, shallots, garlic, lemongrass, and spices like cardamom, coriander, cumin, and cinnamon.