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Massaman Curry Paste Recipe

Massaman Curry Paste Recipe

Photos of Massaman Curry Paste Recipe


Mild and slightly sweet, whip up your own massaman curry paste and elevate your Thai recipes. It combines nuts, spices, and chilies.

Prep: 5 mins
Soak: 15 mins
Cook: 10 mins
Total: 30 mins


  • 12 bird chiles, dried
  • 11 cloves garlic, peeled
  • 3 stalks lemongrass, tough outer layers removed, thinly sliced
  • 1 shallot, medium, thinly sliced
  • galangal, or ginger, peeled or thinly sliced
  • 1 tbsp vegetable oil
  • 6 cardamom pods, whole
  • 6 whole cloves
  • 1 cinnamon stick, (1-inch)
  • 2 tbsp coriander seeds
  • 2 tsp cumin seeds
  • ½ cup cilantro root, and/or stems
  • ¼ cup peanuts, salted, dry-roasted
  • ½ tsp ground nutmeg
  • ½ tsp ground turmeric
  • ½ tsp kosher salt


  1. Preheat oven to 350 degrees F. Soak chiles in warm water in a small bowl for 15 minutes; drain and pat dry.

  2. Toss chiles, garlic, lemongrass, shallot, and galangal with oil on a rimmed baking sheet. Roast, tossing once, for 6 to 8 minutes until fragrant and chiles are golden brown. Let the chile mixture cool.

  3. Meanwhile, combine cardamom, cloves, cinnamon, coriander, and cumin in a small dry skillet and toast over medium heat for about 2 minutes until fragrant; let cool. Gently crush pods and remove cardamom seeds from pods; discard pods. Grind spices in spice mill or with mortar and pestle.

  4. Transfer spices to a food processor; add chile mixture, cilantro, peanuts, nutmeg, turmeric, and salt, and process to a smooth paste.
  5. Cover and chill.


  • Sugar: 5g
  • :
  • Calcium: 345mg
  • Calories: 531kcal
  • Carbohydrates: 75g
  • Fat: 23g
  • Fiber: 16g
  • Iron: 13mg
  • Monounsaturated Fat: 10g
  • Polyunsaturated Fat: 7g
  • Potassium: 1324mg
  • Protein: 17g
  • Saturated Fat: 3g
  • Sodium: 1201mg
  • Vitamin A: 495IU
  • Vitamin C: 106mg
Nutrition Disclaimer
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