I don't what Pai would recommend but I would say about a week in the fridge. Otherwise, stick any leftover paste in a small plastic bag and it will last a long time in the freezer.

Galangal tastes quite different. It kind of tastes herby pine tree ish. Ginger is more spicy, kinda sweet. Can you possibly get some dried Galangal online and then reconstitute it? Or a powder version online? That said, it'll still be yummy with ginger but it won't have the full flavor profile that real Massaman Curry has.

Thanks!

That won't be Massaman then. And there is no pasta in the curry...

How long can this be stored in the fridge ?

Hi Alana, I'm Aussie too - it's not always the case but you can usually find the sleeved coriander with the root still attached at Coles and Woolies.

I’ve used my coffee grinder occasionally to grind curry paste with fresh ginger. It needs a very good cleaning afterwards and I use a damp paper towel to remove the gunk from around the blades. Of course it’s unplugged. It might work for this recipe.

I intended to give a 5 star rating, I don’t know what happened. I’ll check for shrimp paste in the Asian stores we have in Kingston. That’s the only thing holding me back from making this recipe, which looks wonderful. Darn it, so many Asian pastes and sauces contain wheat, and I’m gluten intolerant. I’m hoping to find one that I can use.

Green, I should specify, although as an FYI when black cardamom is used it is usually specified as such. So if it's not specified, simply "cardamom" is usually referring to green.

It is trimmed weight, and that applies to all weights of vegetables in my recipes because it's the only way I know how much you'll end up with 🙂

Is the 40g of peppers the whole weight or the weight after cutting off the stems and deseeding?

A few months ago I fell in love with the massaman nuea dish from Kin Khao in San Francisco, and wanted to replicate it at home. Your curry paste recipe provided an great starting point for me, and I'm finally very happy with my massaman curry!

I use a total of around 60g of chili for my paste. About 25g guajillo, 25g pyua, and 10g arbol. This raises the spice a bit, and gives the final curry a much deeper red color which I find more appetizing. I do not use any shrimp paste, and rely on fish sauce for umami and seasoning while cooking.

I use the below recipe from chef Pim with minor modifications. The braising takes much longer, but IMO really enhances the taste and visual quality.

https://www.lecreuset.com/short-rib-massaman-curry/LCR-2627.html

Hi Giselle, I'm sorry to hear about the acid reflux! Unfortunately the peppers, garlic and shallots are main components of the curry. Without them, yes you can still make a paste, but your curry will not taste like a massaman curry but more like a spiced, coconut milk stew. It may still taste good, so given no other options it may be worth a try. Re white pepper you can use the same amount of ground as whole peppercorns.

I also wanted to ask how much dried already finely ground white pepper would I use? I dont intend to buy whole white peppercorn since i already have them ground so how much should i use if im using dried already ground white peppercorns?