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Homemade Massaman Curry Paste recipe photo

Massaman Curry Paste

This homemade Massaman curry paste is bursting with rich, aromatic flavors! Perfect for elevating your favorite dishes.
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 10 servings
Course: Condiment
Cuisine: Thai
Ingredients Equipment Method Notes

Ingredients
  

For the Massaman Curry Paste:
  • 5-10 pieces dried red chillies (see note 1)
  • 1 piece kaffir lime leaf (dried or fresh)
  • 2 large shallots
  • 11 cloves garlic
  • 1 inch fresh ginger
  • 2 stalks lemongrass
  • 1 teaspoon vegetable oil (or sunflower/canola/peanut)
  • 1 tablespoon coriander seeds (see note 2)
  • 1 teaspoon cumin seeds (see note 2)
  • ½ teaspoon fennel seeds (see note 2)
  • 3 pods cardamom (see note 2)
  • ½ teaspoon grated nutmeg
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground cloves
  • ½ teaspoon ground turmeric
  • 1 teaspoon ground white pepper
  • 1 teaspoon brown sugar (or palm sugar)
  • 1 small bunch cilantro/coriander - with roots
  • 1 tablespoon vegetable oil (or sunflower/canola/peanut)
  • 1 teaspoon salt
  • 1 tablespoon Thai shrimp paste

Equipment

  • High-Speed Blender or Food Processor
  • Frying pan
  • Measuring spoons
  • Knife and cutting board

Method
 

Massaman Curry Paste Instructions
  1. Start by soaking the dried red chillies in warm water for about 15 minutes until they soften. Drain and set aside.
  2. In a frying pan over medium heat, add the coriander seeds, cumin seeds, fennel seeds, and cardamom pods. Toast them for 2-3 minutes until fragrant. Be careful not to burn them. Remove from heat and allow to cool.
  3. While your spices cool, chop the shallots, garlic, ginger, lemongrass, and cilantro roots into smaller pieces. This will help them blend more easily.
  4. In a high-speed blender or food processor, add the softened chillies, toasted spices, chopped shallots, garlic, ginger, lemongrass, kaffir lime leaf, and cilantro roots. Pour in the vegetable oil, and add the salt, shrimp paste, nutmeg, cinnamon, cloves, turmeric, white pepper, and brown sugar.
  5. Blend all the ingredients together until you achieve a smooth paste. You may need to scrape down the sides and add a bit more oil if the mixture is too thick.
  6. Once blended, your Massaman curry paste is ready to use! If you’re not using it immediately, transfer it to an airtight container and store it in the refrigerator for up to two weeks or in the freezer for longer storage.

Notes

  • Store your curry paste in an airtight container for maximum freshness.
  • This paste can be frozen for up to six months; portion it in ice cube trays for easy use.
  • Adjust the spice level by varying the amount of dried red chillies.