Massaman Curry Paste Recipe

Make your own Massaman Curry Paste that’s way better than store-bought! Make a big batch, freeze it and use it to make easy weeknight curry!

Looking for other homemade Thai curry paste recipes? Check out my Tom Yum Paste recipe to make quick Tom Yum soup or my Panang Curry Paste recipe if you like spicy Thai curries!

Why You’ll Love This Massaman Curry Paste Recipe

• LEARN FROM AN EXPERT THAI COOKING CLASS TEACHER: A Thai cooking class instructor (aka me, Sherri! :)) will be teaching you step-by-step all my top Thai cooking secrets in this recipe!
• MAKE YOUR OWN AUTHENTIC MASSAMAN CURRY PASTE: Why settle for store-bought when you can make homemade, flavor-packed Massaman Curry Paste to your taste preference?
• SAVE AND USE IT ANYTIME: This recipe makes a batch that you can store in the fridge or freezer, so you can whip up Massaman Curry anytime!

What is Massaman Curry Paste?

Massaman Curry Paste is unlike traditional Thai curry pastes because in addition to classic Thai curry pastes herbs like lemongrass, galangal, and kaffir lime leaves, it also has a blend of warm spices like cinnamon, cardamom, and nutmeg.

Massaman Curry has Persian and Indian influences and was brought to Thailand by Persian traders in the 17th century. It became popular in Thai royal cuisine and evolved into a dish that anyone can eat today and find on the streets of Thailand.

Sherri’s Story

“My husband hasn’t had much Thai food, so I’m not sure what Thai dishes he would like.” When I hear friends or people I meet at my Thai cooking class say that, I immediately recommend they try Massaman Curry, aka what I call the perfect intro dish to Thai food.

Massaman Chicken Curry is a true crowd pleaser, especially for kids or newbies to Thai food since it’s loaded with what many Westerners love to eat: meat, a creamy, cozy sauce, tender potatoes, and it’s not spicy!

There are awesome store-bought Massaman curry pastes like Maesri and Mae Ploy, which I happily use, but if I do have homemade Massaman Curry Paste in my freezer, that’s my go-to.

I love with homemade Thai curry paste you can add in more of whatever flavors you like, or less!

I had a Thai cooking class recently where one student was allergic to shrimp, so I left out the shrimp paste that’s normally in Massaman curry paste, and it was no big deal.

It is a lot of work though to break down, portion out and chop all 16 ingredients for the Massaman curry paste!

My solution? Make it fun!

Invite some friends over for a Massaman curry paste prep party! All of you can chop and chat together, and take home enough paste to last you at least two dinners. I’m thinking of doing that with my friends and will let you know how it goes!

Massaman Curry Paste Ingredients You’ll Need

Uh-oh! Don’t have some of these ingredients? Don’t worry! Just look below for how to sub them in my Additions and Substitutions section!

• 1.5 tbsp coriander seeds – Adds a citrusy, slightly nutty flavor.
• 2 tsp cumin seeds – Brings warmth and earthiness to the paste.
• 4 whole cloves – Provides a deep, aromatic spice with a hint of sweetness.
• 1/2 tsp cardamom powder – Lends a floral, slightly minty, and spicy aroma.
• 1 tsp white pepper powder –White pepper is always used in Thai cooking, rarely black pepper. Gives a mild heat and slight pungency.
• 1/4 tsp ground nutmeg – Gives a warm, slightly sweet undertone.
• 2 tsp ground cinnamon – Adds a sweet and warming depth to the flavor.
• 2 tsp coarse sea salt – Helps break down ingredients and enhances the overall flavor.
• 2 tbsp fresh galangal, finely chopped – Adds a sharp, citrusy, and slightly peppery taste. Find it in the Asian market in the fresh or frozen produce section.
• 2 tbsp fresh lemongrass, finely sliced – Imparts a bright, citrusy, and slightly herbal note. Find it in the Asian market in the fresh or frozen produce section.
• 10 garlic cloves – Adds depth and a pungent, slightly sweet aroma when cooked.
• 1/2 cup shallots, thinly sliced – Provides a mild, slightly sweet onion-like flavor.
• 5 Guajillo dried peppers (soaked in hot water until soft and drained, or Thai long spur chilies if available) – Adds a mild smokiness and deep red color, and isn’t spicy.
• 2-3 Thai dried chilies (optional) (soaked in hot water until soft and drained) – Brings heat and enhances the spice level if you are into that.
• 2 tbsp cilantro stems, finely chopped – Adds a fresh, slightly citrusy, and herbal note.
• 4 kaffir lime leaves, minced – Infuses a unique, floral, and citrusy aroma.
• 2 tsp shrimp paste – Provides a deep umami richness to the curry paste.

Additions and Substitutions

• Guajillo dried peppers substitute: New Mexico dried red chilis, or really use any mild dried red chili.
• Fresh galangal substitute: Galangal paste or dried galangal.
• Fresh lemongrass substitute: Lemongrass paste, or 1/2 tsp lemon zest.
• Kaffir lime leaves substitute: 1/2 tsp lime zest.
• Shrimp paste substitute: Miso paste (for a vegetarian alternative).
• Ground spice equivalents:
  • 1.5 tbsp coriander seeds → 2 tsp ground coriander
  • 2 tsp cumin seeds → 1 tsp ground cumin
  • 4 whole cloves → 1/2 tsp ground cloves
• Whole spice equivalents (crush or grind before using):
  • 1/2 tsp cardamom powder → 1/2 tsp whole cardamom pods 
  • 1 tsp white pepper powder → 1 tsp whole white peppercorns 
  • 1/4 tsp ground nutmeg → 1/2 whole nutmeg (grate fresh before using)
  • 2 tsp ground cinnamon → 1 stick of cinnamon 

How to Make Massaman Curry Paste: Step by Step

Toast and grind the spices:

In a small pan or wok, toast the 1.5 tbsp coriander seeds, 2 tsp. cumin seeds, and 4 whole cloves, (and if you have any whole spices of the other spices on the list feel free to use those instead of the ground and toast them too) for around one minute over low heat until they smell amazing. 

Grind them up in a spice grinder (we use this one) or a mortar and pestle.

I like to add in the 1/2 tsp. cardamom powder, 1 tsp. white pepper powder, 1/4 tsp. ground nutmeg, and 2 tsp. cinnamon into the spice grinder or mortar and pestle too, just to mix them all up together. 

If you used a mortar and pestle to grind the spices, take them out and put them on a plate.

Mortar and Pestle Method:

If using the mortar and pestle, use a super large granite one like this one, since smaller mortar and pestles aren’t strong enough to break down the tough ingredients.

It’s super important to make sure you mince all the ingredients as finely as you can to help make it easier to break them down in the mortar and pestle.

Add the harder to break down ingredients into the mortar and pestle first, and sprinkle in a little of the 2 tsp. of coarse sea salt with each addition of ingredient to help give more friction to break down the ingredient. 

Pound up and down, and scrape down the sides of the mortar and pestle as you go to help incorporate all the ingredients. Once an ingredient is pounded down to your liking, add in the next.

I like to go in this order: 2 tbsp. galangal, minced, 2 tbsp. lemongrass, minced, 10 garlic cloves, minced, 1/2 cup shallots, minced, 5 Guajillo dried peppers, soaked in hot water until soft and drained and minced, 2 tbsp. cilantro stems, minced, 4 kaffir lime leaves, minced, 2 tsp. shrimp paste, and lastly the spices you toasted and ground up already.

Immersion Blender Method:

If not using the mortar and pestle, I prefer the immersion blender to the food processor since you don’t need to add any extra water to help process the ingredients like you would with a food processor. 

Add all the ingredients to the immersion blender cup or bowl. Blend and scrape down the sides as needed until it becomes a paste. 

Food Processor or Mini Chopper Method:

If using a food processor, I like to save the water I soaked the chilies in for the water that I use in the food processor.

Add all the ingredients and add a few tablespoons of water at a time, just enough to help blend the ingredients up until it becomes a rough paste. 

Store it:

Homemade curry paste usually lasts about 1 to 2 weeks in the fridge if stored properly in an airtight container, or 3-6 months in the freezer. Ice cube trays work great for this!

Massaman Curry Paste Recipe Tips & Tricks

• Toast your spices: This enhances their aroma and makes the paste more flavorful.
• Use a mortar and pestle for authenticity: It takes longer but brings out the oils and flavors more effectively than a blender.
• Adjust spice levels: If you prefer a milder paste, reduce or take out the Thai chilies.
• Make extra: This paste freezes well, so double the batch and save time later!

Storage & Reheating

• Fridge: Store in an airtight container for 1-2 weeks.
• Freezer: Freeze in ice cube trays or small portions for 3-6 months.

Your Massaman Curry Paste Questions Answered

What is Massaman Curry Paste made of?

Massaman Curry Paste is made with a combination of traditional Thai ingredients like lemongrass, galangal, kaffir lime leaves, shallots, Thai chilies, and garlic, along with warm spices such as cinnamon, cardamom, nutmeg, cumin, and cloves.

What is a substitute for Massaman Curry Paste?

If you don’t want to make your own, Maesri and Mae Ploy Massaman Curry Pastes are great, or you can substitute it with a blend of Thai Red Curry paste and add the mix of spices in this recipe like cinnamon, cardamom, and nutmeg.

What is the difference between Massaman and Red Curry Paste?

Massaman Curry Paste is not spicy, sweeter, and more aromatic profile due to the addition of warm spices like cinnamon, nutmeg, and cardamom. Red Curry Paste has a spicier and more Thai herb focused flavors.

What does Massaman Curry taste like?

Massaman Curry has a rich, slightly sweet, and nutty taste with hints of warm spices like cinnamon and cardamom. It’s milder than other Thai curries.

How spicy is Massaman Curry Paste?

Massaman Curry is mild compared to other Thai curries, but you can adjust the spice level by adding or leaving out Thai chilies.

Can I make Massaman Curry Paste without shrimp paste?

Yes! You can substitute with miso paste for a vegetarian option, or just leave it out.

What can I make with Massaman Curry Paste?

When you are ready to use it, use it in my:

• Instant Pot Thai Chicken Curry recipe: easiest, best crowd-pleasing dish there is!
• Massaman Gai Chicken Curry Recipe: a fan favorite and great for if you are serving a big group!
• Massaman Beef Curry Slow Cooker recipe: perfect for a weeknight and if you are a beef lover!

Try this homemade Massaman Curry Paste and let me know in the comments how it turns out! If you make it, I want to see! Take a pic and tag us on Instagram @thaifoodie!

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