I recently told a Thai chef that I had made my own Massaman paste with 12 ingredients!
She then quietly told me hers has 21 ingredients, many of which she sources in her home country.
That got me thinking. Although we can make our own curry pastes in the Thermomix, they don’t always taste quite authentic. And, the bought ones often have too much chilli for our tastes.
So, I figured if I make my own paste, then mix it with a bought one, I’m making that jar go a lot further and getting some of the authentic flavour. It makes two salsa jars altogether.
Please do taste as you make. I have estimated some of the ingredients. The spice mix is accurate.
Ingredients
Method
- SPICES: Mix dry spices together in a small bowl. Heat a frying pan to medium heat and add the spices. Stir constantly while dry roasting. When the spices are fragrant, remove to the small bowl again.
- PASTE: Add all ingredients to the Thermomix bowl. Add in the reserved spices.
- Blend 40 sec/sp 7. Scrape down and repeat. Continue until everything is blended nicely.
- Scrape down well and cook for 6 min/100/sp 2. Cool and then mix with the jar of curry paste. Store in a jar in the fridge.
To make a Massaman Curry, place 1.5kg of large dice gravy beef in your slow cooker. Add a couple of Tbsp of curry paste to some gravy beef in large dice. Place in your slow cooker with 1 large can coconut cream. Add 1 Tbsp or so of fish sauce to taste and test for tanginess, sweetness and seasoning. You can add tamarind paste for tanginess, palm sugar (or brown sugar) for sweetness and fish sauce for seasoning.
Slow cook until meat is nearly tender. Add cubed potato and sweet potato and cook until vegetables are nearly tender. Add sliced green beans and cook until tender. I’m not giving times as every slow cooker is different. Mine seems to take forever!!
