Curry base
- Massaman curry paste1 can (4 oz)~115 g
- Ghee15 ga spoonful
- Fresh ginger, minced10 ga spoonful
- Red Thai chiles, optional, minced1
Step 1: Fry the curry base
Add the ghee (or other cooking oil of choice) to a pot or deep pan over medium heat. Add the Massaman curry paste to for a minute or two.
Then add the ginger and Thai chili if using. Continue cooking the mixture for 2-4 minutes, stirring frequently, until fragrant and slightly darker in color.
If the mixture starts sticking aggressively or darkening too quickly, lower the heat slightly.
Step 1: Fry the curry base
Curry base
- Massaman curry paste1 can (4 oz)~115 g
- Ghee15 ga spoonful
- Fresh ginger, minced10 ga spoonful
- Red Thai chiles, optional, minced1
Add the ghee (or other cooking oil of choice) to a pot or deep pan over medium heat. Add the Massaman curry paste to for a minute or two.
Then add the ginger and Thai chili if using. Continue cooking the mixture for 2-4 minutes, stirring frequently, until fragrant and slightly darker in color.
If the mixture starts sticking aggressively or darkening too quickly, lower the heat slightly.