Homemade Massaman Curry Paste Recipe (2024)

Thai massaman curry paste recipe that’s packed with fragrant spices like lemongrass, cardamom, and cinnamon. Learn how it’s made in Thailand, with a mortar and pestle and 100% authentic ingredients.

Once you finish this recipe, use it to make authentic Thai massaman chicken curry from scratch.

What is massaman curry paste

Massaman curry paste is a complex Thai spice blend with a combination of fresh herbs and roasted spices. Roasting the spices distinguishes this paste from others, adding to its flavor. It serves as the base for massaman curry.

WHY homemade is the best

• Making Thai curries from scratch is traditional. The Thai tradition of hand-pounding ingredients with a mortar is fun and rewarding. Roasting and grinding the spices for this paste fills your kitchen with a delightful aroma.
• Freshness and spice control. Homemade paste is made with fresh ingredients, and you get to customize the heat. Find the freshest ingredients at your local Asian market and adjust the spice just the way you like. Massaman curry should be a bit spicy but not hot.
• Make a large batch for later. One day of traditional kitchen fun, and you can make yourself a supply that’ll last you a couple of months. Store it in the freezer, and you’ve got authentic, homemade massaman paste for later.

Mortar and pestle vs food processor

• Mortar and pestle: For a true Thai experience, you want to mash the ingredients with a granite mortar and pestle. It’s key for breaking down the ingredients into a fine paste. It also releases the ingredients their natural oils and aroma.
• Food processor: A food processor is a great tool for when you’re short on time. The result will still be delicious. The curry paste vendor at the local food market in our village uses a food processor herself, since she has to make several large batches at a time.

Mortar and pestle tips

• Prep the ingredients before pounding. Lemongrass and other herbs and spices can be tough to pound, thin slices make for easier pounding.
• Use a combination of movements. Combine up-and down movements with circular motions.
• Hand over opening method. Place one hand over the opening of the mortar to keep the ingredients from spilling out during pounding.
• Use a spoon. While pounding with one hand, use a wooden or plastic rice spoon to keep the ingredients that run up the edge centered.

Thai massaman curry

What sets massaman curry apart are the addition of roasted peanuts and tender potatoes, soaking up that coconut milk goodness.

Massaman curry was introduced to Thailand by Muslim traders who traveled along the India border. This is why Thai massaman curry paste is a blend of Thai ingredients like shrimp paste and lemongrass, and Indian spices like star anise and cumin.

Ingredients

• Large dried chilies – These mature red chili peppers or dried spur chilies have been sun-dried, and they have a richer, smoky flavor profile. When used, they are soaked in water to soften them up, which will make it easier to crush them.
• Lemongrass – Lemongrass is a key ingredient of Thai cuisine and also in this recipe for its citrus and aromatic notes. The outer layers of the bottom of the lemongrass has to be removed, and the rest is chopped as thin as possible.
• Galangal – Galangal has a unique spicy, citrus flavor. It has to be peeled and chopped into small pieces to make it easy to pound later.
• Shrimp paste – Shrimp paste is made by fermenting small shrimp with salt, and you can use it to give flavor and umami to your dishes. A small amount goes a long way to enhancing the flavor of the curry paste.
• Cardamom – Cardamom is also available in powder form if you can’t find it fresh.
• Cumin – Cumin has a warm and slightly nutty flavor, which adds depth to the overall flavors.
• Star anise – Star anise is used in many Asian dishes for its sweet and slightly spicy flavor.
• Cinnamon – Cinnamon has a unique aroma which adds a distinct flavor with a sweet and fragrant note.
• Coriander seeds
• Black peppercorns
• Shallots
• Garlic
• Salt

How to make massaman curry paste

Kitchen tools

• Granite mortar and pestle: A granite mortar and pestle is crucial for an authentic, hand-pounded curry paste. A clay mortar and pestle is what we use to crush chilies, garlic, and softer ingredients.
• Food processor: If you want a quick and easy option.
• Cutting board and chef’s knife
• Measuring cups and spoons
• Skillet: For roasting the spices.

Recipe notes

• This recipe yields 8.5 oz of massaman curry paste, you can store the leftovers for later use.
• Experiment with different flavors and ingredients, or adjust the amount of chili peppers to your taste and optionally remove the seeds. Massaman is not a very spicy curry.
• For a vegetarian curry paste version, you can omit the shrimp paste.

How to store

Curry paste can be stored in an airtight container or a sealed plastic bag in your refrigerator for up to 1 month. You can also freeze it and store if for a long time, mine usually doesn’t last longer than 6 months since me and my hubby love Thai curries.

Frequently asked questions

More Thai curry paste recipes you’ll love

• Thai panang curry paste recipe
• Thai red curry paste
• Green curry paste

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Thai Massaman Curry Paste Recipe

Author:Praew Cooking Method:Mortar and Pestle Cuisine:Thai Cuisine, Southern Thai Cuisine Courses:Ingredients Recipe Keys: egg-free Egg Free Low Carb Low Fat nut-free Nut Free O One Pot Spicy

See Also

Anna Jones’ Californian recipes | The Modern Cook

Prep Time10 minCook Time30 minTotal Time40 mins

Servings:8 Calories:31

Description

This recipe makes a flavorful massaman curry paste with traditional ingredients and cooking method.

Ingredients

Servings

• 1 ounce dried red spur chilies
• 1.75 ounce lemongrass
• 1.75 shallots
• 1 ounce garlic
• 0.35 ounces galangal
• 0.35 ounces shrimp paste
• 0.18 ounces salt
• 0.35 ounces cardamom
• 2 teaspoons cumin
• 2 teaspoons coriander seeds
• 0.35 ounces cinnamon
• 1 teaspoon black peppercorns
• 0.35 ounces star anise

Instructions

1. Slice dry red spur chilies and soak them in water for 10 minutes to ease the pounding. Note that this will reduce the paste's storage time.

2. Place black peppercorns, coriander seeds, cinnamon, star anise, cumin, and cardamom in a pan. Roast for 30 seconds over medium heat.

3. Combine the roasted spices with galangal, lemongrass, and salt. Pound these dry ingredients first—doing so helps to draw out the moisture from the other ingredients.

4. Add the remaining ingredients and continue to pound until you get a fine paste.

Tools you need

Granite Mortar and Pestle

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Nutrition Facts

Servings 8

Amount Per Serving

Calories 31kcal

% Daily Value *

Total Fat 0.5g1%

Total Carbohydrate 6.8g3%

Dietary Fiber 1.4g6%

Sugars 0.1g

Protein 1.2g3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

• Use the nutrition card in this recipe as a guideline.
• This recipe yields 8.5 oz of curry paste, you can store the leftovers for later use.
• Experiment with different flavors and ingredients, or adjust the amount of chili peppers to your taste and optionally remove the seeds. Massaman curry is not a curry that's supposed to be eaten spicy.
• For a vegetarian version, you can omit the shrimp paste.

Keywords: Thai massaman curry paste, massaman curry paste recipe, massaman curry paste

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