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.

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:10 mins

Total Time:30 mins

Servings: 5

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

Directions

Step 1

Remove the seeds from the dried red chilies and soak them in warm water for 10 minutes to soften.

Step 2

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.

Step 3

Grind the toasted spices using a mortar and pestle or spice grinder until finely powdered.

Step 4

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.

Step 5

Drain the soaked chilies and roughly chop them.

Step 6

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.

Step 7

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.

Step 8

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

Serving size	382.7 grams (382.7g)

Amount per serving	% Daily Value*
Calories	636

Total Fat 32.00g	41%
Saturated Fat 4.90g	25%
Polyunsaturated Fat 16.80g
Cholesterol 18mg	6%
Sodium 3039mg	132%
Total Carbohydrate 92.80g	34%
Dietary Fiber 18.60g	66%
Total Sugars 10.80g
Protein 14.60g	29%

Vitamin D 0IU	0%
Calcium 385mg	30%
Iron 21mg	115%
Potassium 2167mg	46%

*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.

Source of Calories

Fat: 40.1%

Protein: 8.1%

Carbs: 51.7%