Thai cuisine is reputed for its mass application of curry pastes. So, you might have wondered what the difference is between Thai Massaman curry paste and Thai red curry paste at least once in your life.
Thai Massaman curry paste and Thai red curry paste are both widely used in Thai cooking applications, but they have different flavor profiles. Thai red curry paste is based more on red chiles with a hotter bite. At the same time, Thai Massaman curry paste contains more dry-roasted and fresh spices with a strong spicy taste. Accordingly, usage and application in cooking differ, depending on the taste of each.
So, let us clarify all your doubts about these two Thai curry pastes, educating you more on their similarities and dissimilarities.
Thai Massaman Curry Paste vs Thai Red Curry Paste- Spicerally DrillDown
| Thai Massaman Curry Paste | Thai Red Curry Paste | |
|---|---|---|
| Base ingredients | Dried and fresh spices | Thai red chiles along with other fresh spices and herbs |
| Ingredients used | – Cumin – Thai red chiles – Coriander seeds – Green cardamom – Cinnamon – Cloves – Garlic – Galangal – Nutmeg – Mace – Lemongrass – Coriander root – White pepper – Shrimp paste – Kaffir lime zest – Salt Some variations may include the following: – Bay leaves – Fish sauce – Palm sugar – Tamarind paste | – Thai red chilies – White pepper – Cumin – Shallots – Coriander root – Coriander – Garlic – Lemongrass – Kaffir lime peel – Galangal – Shrimp paste – Salt Some variations might also include the following: – Soy sauce – Soybean oil – Kaffir lime leaves -Tomato paste – Tomato ketchup |
| Flavor profile | Has a stronger spiced flavor than the red curry paste with an earthier undertone with smoky, heaty, and assertive flavor elements. Gives out the flavor components of Indian curry thanks to the bulk of fresh and dried spices added. | Has a more intense red chile flavor with a less potent and assertive spiced flavor than Thai Massaman curry paste. More refreshing with less earthy and smoky undertones. Some red curry paste variations have a hint of tomato flavor if ketchup or tomato paste is added. |
| Color | Orange-brownish color. | Deep-reddish or dark reddish-brown. |
| Texture | Mostly comes as a coarse paste | Sometimes a coarse paste, but mostly comes as a smooth paste. |
| Heat Level | Lesser in the heat than the Thai red curry paste | Hotter than the Thai Massaman curry paste |
| Level of spiciness | Spicier than the red curry paste | Less spicy than the Thai Massaman curry paste |
| Main cooking application | Used to make Thai Massaman curries | Used in Thai red curries |
| Other uses | – As a base for marinades and wet rubs – To make various savory noodles, rice, and spaghetti dishes – As a base for stir-fries, soups, and stews – To include in savory fillings for baked goods and finger foods – To mix with sauces, dips, salad dressings and vinaigrettes | – To include in ground meat mixtures – When making egg and vegetable dishes – To enhance the flavor in marinades and wet rubs – As a base in stews, soups, and stir-fries – To use in sandwich spreads, burgers, and crackers |
| Category of culinary ingredient | Cooking ingredient | Cooking ingredient |
| Availability | – Readily available anywhere in Thailand – Can be bought from specific online sellers, major online sites, and Asian stores outside of Thailand | – Readily available anywhere in Thailand – Can be easily found in supermarkets, online shopping sites, and Asian stores outside of Thailand |
| Storage | – Some store-bought products can be kept outside at room temperature. – Homemade Thai Massaman curry pastes should be refrigerated, or frozen. | – Some store-bought products can be kept outside at room temperature. – Homemade Thai red curry pastes should be refrigerated, or frozen. |
| Mode of production | Both commercially made and homemade versions exist. | Both commercially made and homemade versions exist. |
| Variations | No special variations exist but sometimes the recipe might have slight differences depending on the production or chef. | No special variations exist but sometimes the recipe might have slight differences depending on the production or chef. |
| Origin | South of Thailand | Central Thailand |
The Elaborated Difference Between Thai Massaman Curry Paste And Thai Red Curry Paste
It is no secret that Thai recipes are plentiful in the flavors of their authentic curry pastes. They have come up with several main types of curry pastes, which is important for us to understand and know the difference between them.
Talking in terms of the Thai Massaman curry paste and Thai red curry paste, both are significant ingredients in making traditional Thai dishes. They both have unique characteristics, their own body of flavor, color, and aroma. As mentioned in the table above, Thai Massaman curry paste is typically made with a bulk of spices, both dried and fresh.
We don’t see this application in the red curry paste as it confines to be much simpler than the Massaman curry paste. Thai Massaman curry paste comprises characteristics primarily of Indian cuisine, which we can explain as it contains fusion characteristics of Thai, Indian, and Middle Eastern cuisines.
The Difference and Similarities In Cooking
The fusion characteristic of the Thai Massaman curry paste stands out from most curry pastes made in Thai cuisine. Thai red curry paste is more fresh-tasting with a much-inclined taste to Thai chiles.
At the same time, Thai Massaman curry paste also contains Thai red chiles, but the bulk of its taste credits to dry-roasted spices like cardamom, nutmeg, cloves, cinnamon, coriander seeds, etc., which we don’t usually savor the red curry paste. The cooking applications of both curry pastes are pretty much the same.
But still, Thai Massaman curry paste is specifically used in making Massaman curries, while red curry paste is mainly used in Thai red curries. None of them are replaceable in main cooking applications.
Yet, Thai Massaman curry paste can be used instead of Thai red curry paste in secondary applications, and the Massaman curry paste will work instead of the red curry paste the same way. However, in conclusion, what you have to understand that Thai Massaman curry paste has less heat with a stronger spicy note while the red curry paste is way hotter with a less spicy element.
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