Massamun Curry Paste
Unlock the fragrant, complex world of Thai cuisine with this homemade Massaman Curry Paste recipe, a true cornerstone of bold, authentic flavors. This aromatic paste brings together a blend of dried red chilies, roasted spices like coriander, cumin, and cardamom, and vibrant fresh ingredients such as lemongrass, galangal, and cilantro roots. Enhanced by the umami-rich depth of shrimp paste and the warmth of nutmeg and cinnamon, this curry paste provides the perfect foundation for crafting the iconic, creamy Massaman curry at home. A quick sauté of the fresh ingredients intensifies their flavors, while a balance of spices and aromatics ensures an irresistible, restaurant-quality result. Store this easy-to-make paste in your refrigerator or freezer and enjoy the convenience of customizing your favorite Thai-inspired dishes anytime with the authentic taste of Thailand! Keywords: Massaman curry paste, homemade Thai curry paste, authentic curry paste recipe, Thai cuisine, fragrant spice blend.
Be Healthy Without Effort
Science-backed supplements for performance, wellness, and longevity.
Optimize your body chemistry naturally
Recipe Information
Ingredients
- 10 pieces Dried red chilies
- 1 tablespoon Coriander seeds
- 1 teaspoon Cumin seeds
- 4 pieces Cardamom pods
- 1 small stick Cinnamon stick
- 5 pieces Cloves
- 0.25 teaspoon Nutmeg
- 1 teaspoon White peppercorns
- 4 small bulbs Shallots
- 6 pieces Garlic cloves
- 2 stalks Lemongrass stalks
- 1 tablespoon Galangal
- 2 roots Cilantro roots
- 1 teaspoon Shrimp paste
- 1 teaspoon Salt
- 2 tablespoons Vegetable oil
Instructions
Remove the seeds from the dried red chilies and soak them in warm water for 10 minutes to soften.
In a dry skillet over medium heat, toast the coriander seeds, cumin seeds, cardamom pods, cinnamon stick, cloves, and white peppercorns until fragrant, about 2–3 minutes. Set aside to cool.
Grind the toasted spices using a mortar and pestle or spice grinder until finely powdered.
Peel the shallots and garlic. Trim and thinly slice the lemongrass stalks, and chop the galangal and cilantro roots into small pieces for easier blending.
Drain the soaked chilies and roughly chop them.
Heat the vegetable oil in a small skillet over medium heat. Lightly sauté the shallots, garlic, lemongrass, galangal, and cilantro roots for 2–3 minutes to enhance their flavors.
In a blender or food processor, combine the sautéed shallot mixture, chopped chilies, ground spices, shrimp paste, nutmeg, and salt. Process until a smooth, thick paste forms. You may need to add a few tablespoons of water to assist blending, but avoid making the paste too wet.
Transfer the Massaman Curry Paste to an airtight jar and store in the refrigerator for up to 1 week, or freeze in small portions for longer storage.
Nutrition Facts
Calories |
113 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 6.1 g | 8% | |
| Saturated Fat | 0.9 g | 4% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 1 mg | 0% | |
| Sodium | 498 mg | 22% | |
| Total Carbohydrate | 15.8 g | 6% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 0.9 g | ||
| Protein | 2.3 g | 5% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 54 mg | 4% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 453 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
