Massaman Curry Paste

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,

Kristan

Green Shakshuka

 

 

 

Thoroughly enjoyed with homemade sourdough and backyard eggs.

Recipe here.

All ingredients easily found in bulk and or produce aisles.

P.S. I’ve stopped feeling guilty about those damn twist ties that accompany all bunches of spinach, cilantro, and parsley; I feel fortunate to find them not wrapped in plastic, and am thankful to eat healthy food.

Peace and love,

Kristan