The word Massaman does not exist in the Thai language as this dish was named after Muslim spice traders from Persia who left this legacy behind some centuries ago.

It is easy to make and can be stored for a couple of months in a sterilised and airtight jar.

20 dried red chillies, soaked in water for 10 minutes then deseed
5 garlic cloves, peeled and crushed
5 small shallots, peeled and roughly chopped
1 teaspoon fish sauce
2 sticks fresh lemongrass, roughly chopped
1 tablespoon tomato puree
1″ piece fresh ginger, grated
1 tablespoon coriander seeds
1 teaspoon cumin seeds
1″ piece cassia bark or cinnamon stick
3 cloves
1 teaspoon black peppercorns

Dry fry/toast the whole spices then grind to a powder in a pestle and mortar.

Place all ingredients in a blender and blitz to a paste.

pestle and mortar