Yields approx. 1 cup

Massaman is the Thai word for “Muslim.” The sweet spices featured in this paste were brought to the Thai peninsula from the West by the Muslims.

Northern (or Jungle) Curry Paste

2 tablespoons vegetable oil

12 serrano chilies, seeded and chopped

6–8 Thai bird chilies, seeded and chopped

1 tablespoon shrimp paste

1 stalk lemongrass, tough outer leaves removed and discarded, inner core minced

1 (3-inch) piece ginger, peeled and chopped

4 shallots, chopped

1 cup chopped basil

½ cup chopped mint

¼ cup chopped chives

¼ cup chopped arugula

  1. In a medium-sized sauté pan, heat the oil on medium. Add shrimp paste, lemongrass, ginger, and shallots, and sauté until shallots begin to turn translucent and the mixture is very fragrant.
  2. Transfer the mixture to a food processor and process until adding 1 or 2 tablespoons of water to help with the grinding.
  3. Add the remaining ingredients and more water if necessary to process until coarsely blended.

illustration Arugula

Arugula is a specialty green with a peppery, somewhat bitter taste. Although we Westerners associate it with Italian cuisine, it was originally cultivated in Western Asia. If you can't find it (check in the herb section), you can substitute spinach in this recipe, although with a slightly less flavorful result.