{"id":3489,"date":"2025-02-07T20:20:42","date_gmt":"2025-02-07T12:20:42","guid":{"rendered":"http:\/\/thermogourmand.com.au\/?p=3489"},"modified":"2026-05-05T13:03:25","modified_gmt":"2026-05-05T05:03:25","slug":"thai-massaman-curry-paste","status":"publish","type":"post","link":"http:\/\/thermogourmand.com.au\/index.php\/2025\/02\/07\/thai-massaman-curry-paste\/","title":{"rendered":"Thai Massaman Curry Paste"},"content":{"rendered":"
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I recently told a Thai chef that I had made my own Massaman paste with 12 ingredients!<\/div>\n
She then quietly told me hers has 21 ingredients, many of which she sources in her home country.
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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.<\/div>\n
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.<\/div>\n
Please do taste as you make. I have estimated some of the ingredients. The spice mix is accurate.<\/div>\n
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\n ThermoGourmand<\/span>\n <\/div>\n

Thai Massaman Curry Paste<\/h2>\n
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Make a jar of Thai Curry Paste go much further!<\/div>\n
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\n Print Recipe<\/a>\n Pin Recipe<\/a>\n \n <\/div>\n <\/div>\n <\/div>\n
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Course: <\/span>Curry Paste<\/span><\/div><\/div>
Cuisine: <\/span>Thai<\/span><\/div><\/div><\/div>\n <\/div>\n<\/div>\n
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Ingredients
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SPICES<\/div>
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