Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
massaman curry paste mortar and pestle

Massaman Curry Paste Recipe


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Sherri Pengjad
  • Total Time: 30 minutes
  • Yield: 1 cup or so 1x
  • Diet: Gluten Free

Description

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!


Ingredients

Scale

1.5 tbsp coriander seeds

2 tsp. cumin seeds

4 whole cloves

1/2 tsp. cardamom powder

1 tsp. white pepper powder

1/4 tsp. ground nutmeg

2 tsp. cinnamonย 

2 tsp. coarse sea salt

2 tbsp. galangal, finely chopped

2 tbsp. lemongrass, finely sliced, use the core between the root end and the leafy bits

10 garlic cloves

1/2 cup shallots, thinly sliced

5 Guajillo dried peppers, soaked in hot water until soft and drained, or Thai long spur chilies, but I can’t find them in America so I always use Guajillo

23 Thai dried chilies (optional), soaked in hot water until soft and drained. If you want to add some spiciness, add in the Thai chilies, but Massaman is not typically spicy, so I normally don’t add the chilies, but go for it if you prefer spicy!

2 tbsp. cilantro stems, finely chopped

4 kaffir lime leaves, minced

2 tsp. shrimp paste


Instructions

Toast and grind the spices:

In a small pan or wok, toast theย 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 groundย and toast them too)ย for around one minute over low heat until they smell amazing.ย 

Grind them up in aย spice grinderย (we use this one)ย or a mortar and pestle. I like to add in theย 1/2 tsp. cardamom powder, 1 tsp. white pepper powder, 1/4 tsp. ground nutmeg, and 2 tsp. cinnamonย into the spice grinder or mortar and pestle too, just to mix them all up together.ย 

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.ย 

If using the mortar and pestle, it’s super important to make sure youย mince all the ingredients as finely as you canย 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, andย sprinkle in a little of the 2 tsp. of coarse sea saltย with each addition of ingredient to help give more friction to break down the ingredient.ย 

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:ย 2 tbsp. galangal, minced,ย 2 tbsp. lemongrass, minced,ย 10 garlic cloves, minced,ย 1/2 cup shallots, minced,ย 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.ย 

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

Food Processor or Mini Chopper Method:

If using a food processor, I like to save the water I soaked the chilies in, and use some of it to help blend the ingredients in the food processor.ย 

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.ย 

Store it:

Homemade curry paste usually lasts aboutย 1 to 2 weeksย in the fridge if stored properly in an airtight container, orย 3-6 monthsย in the freezer. Ice cube trays work great for this!

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

Notes

Additions and Substitutions

  • Guajillo dried peppers substitute:ย New Mexico dried red chilis, or really use any mild dried red dried chili.
  • Freshย galangal substitute: Galangal paste or dried galangal.
  • Fresh lemongrass substitute:ย Lemongrass paste, or 1/2 tsp lemon zest.
  • Kaffir lime leaves substitute:ย 1/2 tsp lime zest.
  • Shrimp paste substitute:ย Miso paste (for a vegetarian alternative).
  • Ground spice equivalents:
    • 1.5 tbsp coriander seedsย โ†’ย 2 tsp ground coriander
    • 2 tsp cumin seedsย โ†’ย 1 tsp ground cumin
    • 4 whole clovesย โ†’ย 1/2 tsp ground cloves
  • Whole spice equivalentsย (crush or grind before using):
    • 1/2 tsp cardamom powderย โ†’ย 1/2 tsp whole cardamom podsย 
    • 1 tsp white pepper powderย โ†’ย 1 tsp whole white peppercornsย 
    • 1/4 tsp ground nutmegย โ†’ย 1/2 whole nutmegย (grate fresh before using)
    • 2 tsp ground cinnamonย โ†’ย 1 stick of cinnamonย 

Recipe Tips & Tricks

  • Toast your spices:ย This enhances their aroma and makes the paste more flavorful.
  • Use a mortar and pestle for authenticity:ย It takes longer but brings out the oils and flavors more effectively than a blender.
  • Adjust spice levels:ย 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!
  • Prep Time: 30
  • Category: Curry Paste
  • Method: Mix
  • Cuisine: Thai