Massaman Curry Paste

Massaman Curry Paste

Toasted spices and charred aromatics blend into a rich, fragrant Thai curry base.

Total 35 min Makes 16 oz Calories 35/serving

Dietary

Pescatarian, Keto, Wheat free, Dairy free, Nut free, Halal

Allergens

Shellfish

This Massaman curry paste combines toasted whole spices with charred shallots, garlic, and lemongrass for a deep, warm flavor distinct from brighter Thai curry pastes. Pound or blend it into a smooth paste to use as the foundation for Massaman beef, chicken, or potato curry. A batch keeps well refrigerated or frozen for future meals.

Ingredients

  • 1 tablespoon coriander seeds
  • 2 teaspoons cumin seeds
  • 4 whole cloves
  • 1 cinnamon stick, broken into pieces
  • 3 green cardamom pods, seeds only
  • 6 dried red chiles, stemmed and seeded
  • 4 shallots, unpeeled
  • 8 cloves garlic, unpeeled
  • 2 tablespoons galangal, peeled and sliced
  • 2 stalks lemongrass, tough outer layers removed and sliced
  • 1 teaspoon shrimp paste
  • 1 teaspoon salt
  • 1 tablespoon coriander root or stems, chopped
  • 1/4 cup water

Method

  1. In a dry skillet over medium heat, toast the coriander seeds, cumin seeds, cloves, cinnamon stick pieces, and cardamom seeds, stirring constantly, until fragrant and lightly darkened.

  2. Transfer the toasted spices to a mortar or spice grinder and grind to a fine powder. Set aside.

  3. Soak the dried red chiles in hot water until softened, about 15 minutes, then drain and chop roughly.

  4. In the same dry skillet over medium heat, char the unpeeled shallots and garlic cloves, turning occasionally, until the skins blacken in spots and the flesh softens.

  5. Let the shallots and garlic cool slightly, then peel and discard the charred skins.

  6. In a mortar and pestle or food processor, combine the chopped chiles, charred shallots and garlic, galangal, lemongrass, coriander root, shrimp paste, and salt. Pound or process into a coarse paste.

  7. Add the ground toasted spices and water, and continue pounding or blending until the mixture forms a smooth, cohesive paste, scraping down the sides as needed.

  8. Transfer the finished paste to an airtight container. Use immediately, refrigerate up to 2 weeks, or freeze up to 3 months.

Rate this recipe

★ 3.3 (1)

Massaman Curry Paste

This Massaman curry paste combines toasted whole spices with charred shallots, garlic, and lemongrass for a deep, warm flavor distinct from brighter Thai curry pastes. Pound or blend it into a smooth paste to use as the foundation for Massaman beef, chicken, or potato curry. A batch keeps well refrigerated or frozen for future meals.

35 min 16 oz 35 cal

Ingredients

  • 1 tablespoon coriander seeds
  • 2 teaspoons cumin seeds
  • 4 whole cloves
  • 1 cinnamon stick, broken into pieces
  • 3 green cardamom pods, seeds only
  • 6 dried red chiles, stemmed and seeded
  • 4 shallots, unpeeled
  • 8 cloves garlic, unpeeled
  • 2 tablespoons galangal, peeled and sliced
  • 2 stalks lemongrass, tough outer layers removed and sliced
  • 1 teaspoon shrimp paste
  • 1 teaspoon salt
  • 1 tablespoon coriander root or stems, chopped
  • 1/4 cup water

Method

  1. 1

    In a dry skillet over medium heat, toast the coriander seeds, cumin seeds, cloves, cinnamon stick pieces, and cardamom seeds, stirring constantly, until fragrant and lightly darkened.

  2. 2

    Transfer the toasted spices to a mortar or spice grinder and grind to a fine powder. Set aside.

  3. 3

    Soak the dried red chiles in hot water until softened, about 15 minutes, then drain and chop roughly.

  4. 4

    In the same dry skillet over medium heat, char the unpeeled shallots and garlic cloves, turning occasionally, until the skins blacken in spots and the flesh softens.

  5. 5

    Let the shallots and garlic cool slightly, then peel and discard the charred skins.

  6. 6

    In a mortar and pestle or food processor, combine the chopped chiles, charred shallots and garlic, galangal, lemongrass, coriander root, shrimp paste, and salt. Pound or process into a coarse paste.

  7. 7

    Add the ground toasted spices and water, and continue pounding or blending until the mixture forms a smooth, cohesive paste, scraping down the sides as needed.

  8. 8

    Transfer the finished paste to an airtight container. Use immediately, refrigerate up to 2 weeks, or freeze up to 3 months.