More of a video person? Watch the Curry Paste Tasting Video here, complete with my live reaction! How I Chose the Brands for Review Adjust the spice level of your Massaman paste by reducing the chilis used. Smaller peppers will be spicier than large ones. You'll need these dry spices for making authentic Massaman curry paste. I recommend visiting your favorite Asian grocery store to grab these spices for making your paste. If using powdered spices instead of whole, use about ½ the amount called for in the recipe.

Though we did not test other kinds of curry pastes (yellow, green, etc.), I have used them in the past and I am quite certain that the results would not be all that different. The top 3 might switch positions a bit (and it's worth noting that Mae Ploy yellow curry paste doesn't contain shrimp paste), but I highly doubt that the bottom 2 would be different. Whilst I cannot help those not in Sydney, for the rest of you, go to Paddys Market and up to the First Floor. For my recipes, I'm either using Mae Ploy or Aroy-D in my tests, both of which are very similar. If you're using Namjai it will also be similar enough that no adjustments should be necessary. My Final Recommendations Serve over rice topped with peanuts or cashews and fresh cilantro. What Does Massaman Curry Taste Like?I recommend using a food processor for your first time making homemade massaman curry paste. The next time you do it, try the mortar and pestle method. It's a great weekend project too. Step 3. Drain and pat dry the soaked chiles. Cut into 1-inch pieces, and add into the mortar with the salt. Start pounding with a pestle until smooth. Salt.Salt is essential in making curry pastes. It helps preserve and adds flavor to your paste. Use kosheror Himalayan fine-grain salt. Never use fish sauce for making curry pastes.

Lemongrass. Use fresh lemongrass.Frozen and chopped lemongrass is fine too. Read more about Lemongrass and how to use it in Thai cuisine.Find Most of the ingredients are readily available in any larger supermakets, so don’t skip the fish sauce or use a generic curry paste. Both the fish sauce and the massaman curry paste give this curry its unique flavor.Soak the larger dried chilies longer for easier pounding. I also find that the longer they soak, the more vibrant red my paste is. Very satisfying and pretty!