Creating your own Massaman curry paste at home can enhance the flavour of your dish with fresh, vibrant ingredients. Here’s how to make the paste from scratch and use it in a delicious Chicken Massaman Curry.

Homemade Massaman Curry Paste

Ingredients:

• 2 tbsp coriander seeds
• 1 tbsp cumin seeds
• 5 whole cloves
• 1 tsp cardamom seeds
• 2 tbsp vegetable oil
• 3 dried red chilies, soaked in hot water and drained
• 1 small onion, chopped
• 5 garlic cloves
• 1 tbsp grated ginger
• 1 tbsp lemongrass, chopped
• 1 tsp shrimp paste (optional)
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/2 tsp ground turmeric
• 1 tsp salt

Instructions:

1. Toast the Spices: In a dry skillet over medium heat, toast the coriander seeds, cumin seeds, cloves, and cardamom seeds until fragrant, about 2-3 minutes. Let them cool, then grind them into a fine powder using a spice grinder or mortar and pestle.
2. Blend the Paste: In a blender or food processor, combine the ground spices with the soaked chilies, onion, garlic, ginger, lemongrass, shrimp paste, cinnamon, nutmeg, turmeric, salt, and vegetable oil. Blend until smooth, adding a little water if needed to form a paste.

Chicken Massaman Curry

Ingredients:

• 2 tbsp vegetable oil
• 1 large onion, thinly sliced
• 4 garlic cloves, minced
• 1 tbsp grated ginger
• 3 tbsp homemade Massaman curry paste
• 500g chicken thighs or drumsticks
• 2 cups coconut milk
• 1 cup chicken broth
• 3 medium potatoes, peeled and cubed
• 2 carrots, peeled and sliced
• 1/4 cup roasted peanuts
• 1 tbsp fish sauce
• 1 tbsp tamarind paste
• 2 tbsp brown sugar
• 2 bay leaves
• 1 cinnamon stick
• 3 cardamom pods
• Salt to taste
• Fresh coriander leaves for garnish

Instructions:

1. Heat the Oil: In a large pot or Dutch oven, heat the vegetable oil over medium heat.
2. Cook the Aromatics: Add the sliced onion and cook until soft and translucent, about 5 minutes. Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
3. Add the Curry Paste: Stir in the homemade Massaman curry paste, cooking for 2-3 minutes until the paste is fragrant and slightly darkened.
4. Brown the Chicken: Add the chicken to the pot, stirring to coat them in the curry paste. Cook for about 20 minutes until the chicken is browned on all sides.
5. Add Liquids and Spices: Pour in the coconut milk and chicken broth, stirring to combine. Add the potatoes, carrots, roasted peanuts, fish sauce, tamarind paste, brown sugar, bay leaves, cinnamon stick, and cardamom pods.
6. Simmer: Bring the mixture to a boil, then reduce the heat to low and let it simmer for 40 minutes, or until the chicken is cooked through and the potatoes are tender. Stir occasionally to prevent sticking.
7. Season: Taste and season with salt as needed. Remove the bay leaves, cinnamon stick, and cardamom pods before serving.
8. Serve: Serve the chicken Massaman curry over steamed jasmine or basmati rice, garnished with fresh coriander leaves.

Tips for Success:

• Fresh Ingredients: Using fresh ingredients for the curry paste will enhance the flavour of the dish.
• Chicken Thighs: Use chicken thighs instead of breast for a juicier and more flavourful curry.
• Peanuts: Ensure you use roasted peanuts for an authentic taste.
• Vegetables: Feel free to add other vegetables like bell peppers or green beans for added nutrition and color.

Making your own Massaman curry paste not only allows you to control the ingredients and flavour but also adds a personal touch to this delicious and comforting Chicken Massaman Curry. What’s best is this cost a fraction of cooking it compared to beef. Currently this came in under $10 AUD for a family of four.