Massaman curry paste. Creating restaurant style curry is easy with this super flavorful curry paste. This Thai style paste brings in the mouthwatering deliciousness of Indian and Thai cuisines to deliver the ultimate curry packed with comforting goodness of fresh ingredients and aromatic spices. Add it to your favorite curry or use it as a marinade to flavor your culinary creations.
The perfect balance of sweet, sour and spicy is what makes Thai food truly spectacular. And this curry paste is the right base for a delicious meal that’s comforting and loaded with flavor. In this recipe, a beautiful combination of spices and fresh ingredients work the magic.
Start this Thai massaman curry paste recipe by dry frying whole spices. You’ll need cumin seeds, coriander seeds, whole cloves, cardamom pods and cinnamon stick. To dry fry the spices, add them to a small frying pan, and fry them until lightly browned and aromatic. Now let it cool completely. Grind cooled spices to a fine powder.
Other main ingredients of this Thai massaman curry paste include lemongrass, garlic, galangal (which can be easily substituted with ginger), shallots, peanuts and shrimp paste. Shrimp paste is a “must” ingredient in this recipe imparting a lovely flavor and aroma to the curry. I love the addition of roasted peanuts as it make the paste rich and delicious.
Place all the ingredients in the grinder, and add a little water to grind to a smooth paste. Make sure the paste is as smooth as possible to create a velvety texture. And done! Add this to your favorite Thai curry to bring in the classic flavors. You can also use this paste as a marinade for your favorite protein.
More Curry Paste Recipes:
More Thai Recipes:
- Easy Pad Thai
- Vegan Pad Thai
- Thai Chicken Fried Rice
- Thai Green Chicken Curry
- Spicy Thai Chicken Noodles
- Thai Mango Coconut Pudding
Massaman Curry Paste | Video
Ingredients
- 1 tablespoon coriander seeds
- 1 tablespoon cumin seeds
- 2 cinnamon sticks
- 4 whole cloves
- 3 cardamom pods
- ⅛ teaspoon freshly ground nutmeg
- ¼ cup unsalted roasted peanuts
- 1 tablespoon shrimp paste
- 1 stalk lemongrass chopped
- 1 large shallot peeled and diced
- 5 garlic cloves peeled
- 2 inch ginger or galangal peeled and chopped
- 2 dried red chilies or 1 teaspoon dried red pepper red chili flakes
- Water
Instructions
- Place a small frying pan over low heat.
- Add coriander seeds, cumin seeds, cloves, cardamom and cinnamon.
- Toss for 2 minutes or until spices are aromatic.
- Remove from heat. Leave to cool slightly.
- Transfer to a food processor and process to a fine powder.
- Add nutmeg, roasted peanuts, shrimp paste, lemongrass, shallot, garlic, ginger and red chilies.
- Add a little water and grind to a smooth paste.
- Store this curry paste in an airtight container for about 3 days.
Video
Notes
- If whole dried spices are not easily available, you can substitute with 1 teaspoon ground coriander, 2 teaspoons ground cumin, ⅛ teaspoon ground cloves, ½ teaspoon ground cinnamon and ¼ teaspoon ground cardamom.
- You can substitute peanuts with cashews if you like.
Nutrition
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