Massaman curry is one of my favorite dishes to order from Thai restaurants, and it generally doesn’t contain fish sauce. When I came upon this recipe, I knew I wanted to make this as a change from my previous curry paste.
This recipe was followed almost exactly. I did not use cilantro root, but rather used stems and leaves. Also, I used whatever dried chilies I had that were from a Mexican market which were quite spicy. I happened to find galangal and lemongrass at my co-op, but wasn’t really looking too hard for it. All other ingredients I had on hand, so this was a nice recipe to make this weekend.
When it came time to process in a food processor, I found the concoction was way too thick to properly get to a paste consistency. All I have is a ninja chopper, and I ended up adding probably 1/4 cup of water to thin it out.
This still tastes amazing! I can’t wait to update with a curry I have made with this paste.
Peace and love,