Masaman Curry

At Siolm Cooking School we made masaman curry paste and then turned it into the curry you can eat 🙂


  • Curry paste (makes 2 cups, can be refridgerated)
  1. 5 dried red spur chilies seedless and soaked in water for 10 minutes
  2. 3 TBSP garlic, sliced and roasted
  3. 2 TBSP shallot, sliced and roasted
  4. 2 TBSP lemon grass, thick bottom third only, outer layers removed, inner part finely sliced and roasted
  5. 1 tsp galangal ginger, sliced finely and roasted
  6. 1 tsp kaffir lime rind, finely sliced and roasted
  7. 1 coriander root, finely sliced and roasted
  8. 1 tsp salt
  9. 1 tsp roasted coriander seeds
  10. 1/2 tsp roasted cumin seeds
  11. 1 tsp roasted black peppercorn
  12. 2 roasted cloves
  13. 1 tsp shrimp paste (optional)
  • Curry
  1. 1 pound vegetables/prawns/tofu
  2. 1/2 cup potatoes cut into squares
  3. 2 TBSP masaman curry paste
  4. 2 cups coconut milk
  5. 1/2 cup roasted peanuts
  6. 2 dried bay leaves
  7. 3 cardamoms
  8. 2 TBSP vegetable oil
  9. 1/4 cup palm sugar
  10. 3-4 TBSP fish sauce
  11. 1 1/2 tsp tamarind paste
  12. 1 inch cinnamon stick


0) Yes, 0. To roast the curry paste ingredients, just put a bit of oil in a pan and put EVERYTHING that needs to be roasted in together and cook until fragrant.

1) Bash the dried red spur chilies with the rest of the ingredients in a mortar. You can use a food processor–but where’s the love?

2) In a saucepan, heat the oil and paste until aromatic.

3) Add everything else (except prawns if using) and cook until heated though and the potatoes can be stabbed by a fork. Add the prawns in the last 45 seconds until they are pink.

SE Asia 1253


One thought on “Masaman Curry

  1. Pingback: Bangkok Cooking Class | World Traveler: Asian Edition

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