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May 24, 2014 06:37 PM

How to make Masamum Curry?

Hey everyone! I recently tried Masamum Curry at a Thai restaurant, and it is now my favorite Thai dish. However, I don't know how to make it myself, so I was wondering if any of you could let me know how it is made, or maybe provide a link to a recipe. Thanks!

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  1. I have been very happy with this recipe, after trying quite a few:

    I buy this curry paste at the recommendation of a bunch of people:

    3 Replies
      1. re: smtucker

        How hot is that paste? I would like to try it with my lamb.

        1. re: mucho gordo

          The Maesri brand is not hot at all.

          Nor are most Thai curries via just the paste.

          Heat is added via fresh chilis, dried chilis or chili powder.

          There are many exceptions, but it allows you to vary the heat unless making your own paste.

          This is what I use and find it for under $1 USD a can locally.

          I'll post my green or panag curry recipe, but all you really need to do is modify the curry and the add-in ingredients, not the process.

      2. You can usually find cans of Maesri brand Massaman curry paste at your nearest Asian grocery store. There's a recipe on the can.

        I think it's best with beef and lots of potatoes.

        1. Mae Ploy and Maesri both make good canned Massaman curry paste. It also comes in larger plastic tubs. Any decent Asian market should carry it.

          This is a pretty good recipe:

          4 Replies
          1. re: C. Hamster

            I agree that both Mae Ploy and Maesri make good prepared pastes. I kind of prefer Mae Ploy myself but should add that the downside is that it comes in fairly large (yogurt container sized) cups - although I'm pretty sure it keeps for years. In general Massaman is not a hot curry anyway. Good luck whatever you decide to do, massman curry is delicious.

            1. re: ratgirlagogo

              Mae Ploy Pastes come in a 35 Oz. or 14 Oz. Tub

              1. re: chefj

                Yes, and for me even that smaller 14 ounce tub is HUGE. It really takes us a while to get through them. But like I said, as long as you keep them sealed and refrigerated they seem to stay good for an awfully long time.

                1. re: ratgirlagogo

                  I wouldn't buy a tub that large of anything but red curry. IMO it's the most versatile.

                  I have a tub of red and a variety of the small cans.

          2. While the prepacked Pastes are good they tend to be skimpy with the Aromatics and heavy on the Salt, Chili Onion and Garlic. If you have the Time and ingredients available it is worth it to make your own Paste or doctor the premade ones.

            To doctor 14oz of premade Paste:
            Roast and Powder:
            Coriander seeds 1/4 C
            Cumin seeds 2 teaspoons
            Black peppercorn 2 teaspoon
            Nutmeg (Broken) 1 teaspoon
            Mace 1 teaspoon
            Green Cardamom Seeds 1 teaspoon (8 Pods)
            Cinnamon 1 inch long stick
            Whole Cloves 8
            Grind to a Paste:
            Lemongrass (Just the tender part) sliced 1/3 cup
            Galangal 2 tablespoons
            Cilantro root 2 tablespoons
            Shrimp Paste (roasted)2 tablespoons
            If making from Scratch grind to a Paste and add:
            Shallots, sliced 1 cup
            Garlic 20 Cloves
            Dry Red Chilis 12 soaked, de-seeded

            1 Reply
            1. re: chefj

              Thanks everyone! I think I will use the curry paste recipe that chefj recommended, and use that to make the curry recipe that smtucker linked to. I'll post how it turns out when I'm done.