• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • About
  • Cookbooks
  • Shop

Chili Pepper Madness logo

  • Recipe Index
  • RECIPES BY TYPE
    • BBQ/Grilled
    • Burgers
    • Chicken Wings
    • Chili
    • Curry
    • Dehydrator
    • Game Day
    • Hot Sauces
    • Jalapeno Poppers
    • Marinades
    • Pickling
    • Preserving
    • Quick and Easy
    • Salsas
    • Sauces
    • Seasonings
    • Stuffed Peppers
    • Tacos
  • COOKING TIPS
  • Pepper Info
    • Chili Pepper Types
    • The Scoville Scale
    • Hottest Peppers in the World
    • Growing Chili Peppers
    • Preserving
    • Health Benefits
    • Frequently Asked Questions
    • Buy Plants & Seeds
menu icon
go to homepage
search icon
Homepage link
  • Recipe Index
  • All Recipes
  • Pepper Info
  • Chili Pepper Types
  • The Scoville Scale
  • Growing Chili Peppers
  • Preserving
  • Chili Pepper Health Benefits
  • Frequently Asked Questions
  • Cooking Tips
  • Cookbooks
  • Shop
  • About Us
×

Home » Massaman Curry Paste

Massaman Curry Paste

by Mike Hultquist · Jul 4, 2022 · Leave a Comment

Jump to Recipe
Massaman Curry Paste Recipe

This Massaman curry paste recipe is a mix of Indian and Thai flavors with a mild level of spice, essential for Massaman curry, though quite versatile.

Massaman Curry Paste Recipe

If you're looking to make Thai Massaman Curry at home, you'll need a good Massaman Curry Paste recipe, my friends.

Massaman curry paste is a Thai curry paste, though it's an interesting mix of Thai ingredients and Indian ground spices, as influenced by Indian cooks coming to Thailand and making Thai food their way.

Massaman curry is a result of this influence, a wonderful dish filled with flavorful dried spices and aromatic ingredients.

You can find Massaman curry paste in grocery stores, though homemade is so much better and fresher than store bought, and you can really control what you put into it.

You can also use it to make other Thai curries, as it is quite versatile.

Let's talk about how to make Massaman Curry Paste, shall we?

Massaman Curry Paste Ingredients

Massaman Curry Paste Ingredients

  • Dried Chili Peppers. You can use a variety, though Massaman curry isn't typically hot, but it is spicy. I'm using japones and guajillo peppers. Dried California chilies or New Mexican chilies are good for lower level heat. Chile de Arbol are good for those looking for more heat.
  • Vegetable Oil.
  • Fresh Ingredients. Shallot, lemongrass, galangal, garlic, cilantro roots.
  • Shrimp Paste. Adds a wonderful umami to the curry paste.
  • Tamarind Concentrate.
  • Spices and Seasonings. Bay Leaf, cumin, cinnamon, cardamom, nutmeg.

How to Make Massaman Curry Paste - the Recipe Method

Dry Toast the Chilies. Heat a small pan to medium heat.

Toasting peppers in a hot pan to make Massaman Curry Paste

Add the dried chilies and dry toast them for 1 minute per side, or until they darken and become slightly fragrant. Do not burn the skins.

PRO TIP. Toasting the chilies this way loosens the oils in the skins and provides a wonderful flavor boost akin to toasting seeds before grinding.

Soak the Peppers. Remove from heat and add enough water to cover the chilies. Soak until softened, about 15 minutes.

Process the Curry Paste. Remove the peppers and add them to a food processor or blender along with the remaining ingredients. Process to form a paste. Alternatively, you can use a mortar and pestle.

Massaman Curry Paste in a food processor

Thin as Needed. If the paste is too thick, add a teaspoon of water at a time and process until smooth. You can use some of the reserved chili soaking water for this as well.

Make Some Curry! Use as needed, or store in the refrigerator in a sealed container until ready to use (up to 2 weeks). You can also freeze it.

This recipe makes about 1 cup of curry paste.

Boom! Done! Your Massaman curry paste is ready to serve. It's quite easy to make, and now you're ready to get making some Massaman curry! Yes!

Massaman Curry Paste on a spoon

Recipe Tips & Notes

  • Toast Your Spices. For an extra layer of flavor, toast your seeds lightly before grinding. Toasted spices that you heat until fragrant bloom with flavor and translate to your finished curry paste.
  • Other Ingredients. This is a customizable recipe. I've seen the following additional ingredients used - kaffir lime leaves, white peppercorns, roasted peanuts, clove, mace, coriander seeds, white sugar, coconut milk, fish sauce.

Storage

Massaman curry paste will last 2 weeks or longer in the refrigerator in a sealed container.

You can also freeze it for 6 months or more. I suggest freezing it in small portions, such as in ice cube trays, so you only need to thaw and use what you need.

That's it, my friends. I hope you enjoy this Massaman curry paste recipe. Let me know if you make it. I'd love to hear how it turned out for you. Always happy to know!

Recommended Cookbooks

If you enjoy Thai cooking, I recommend the following cookbooks.

  • Hot Thai Kitchen: Demystifying Thai Cuisine with Authentic Recipes to Make at Home, by Pailin Chongchitnant. It's a great resource with lots of traditional Thai recipes. Very instructive! (affilliate link, my friends!)
  • 101 Thai Dishes (You Nee do Cook Before You Die, by Jet Tila with Tad Weyland Fukumoto. (affilliate link, my friends!)

Ingredients Used For This Recipe

Amazon Affiliate links, my friends!

  • Japones Chilies
  • Guajillo Chilies

Try Some of My Other Popular Recipes

  • Thai Red Curry Paste
  • Thai Chili Paste (Nam Prik Pao)
  • Homemade Yellow Curry Paste
  • Green Curry Paste
  • Panang Curry Paste (Prik Gaeng Panang)
  • Homemade Curry Powder
  • Curry Recipes
A scoop of Massaman Curry Paste

Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.

Massaman Curry Paste Recipe
Print

Massaman Curry Paste Recipe

This Massaman curry paste recipe is a mix of Indian and Thai flavors with a mild level of spice, essential for Massaman curry, though quite versatile.
Save Recipe Saved!
Course: Condiment, sauce
Cuisine: Thai
Keyword: galangal, guajillo, japones, tamarind
Prep Time: 5 minutes
Cook Time: 5 minutes
Calories: 8kcal
Author: Mike Hultquist
Servings: 16 tablespoons
Tap or hover to scale
Leave a Review

Ingredients

  • 6 dried Japones chilies stems and seeds removed (or use chile de arbol)
  • 1 dried guajillo chili stems and seeds removed.
  • 1 tablespoon vegetable oil
  • 1 small shallot chopped
  • 1 stalk lemongrass base and tops removed, minced
  • 2 tablespoons grated fresh galangal skin on
  • 4 cloves garlic chopped
  • 2 teaspoons cilantro roots chopped
  • 1 teaspoon shrimp paste
  • 1 dried bay leaf
  • 2 teaspoons tamarind concentrate
  • ¼ teaspoon cumin
  • ¼ teaspoon cinnamon
  • ¼ teaspoon ground cardamom
  • ¼ teaspoon nutmeg
  • Water as needed to thin

Instructions

  • Heat a small pan to medium heat.
  • Add the dried chilies and dry toast them for 1 minute per side, or until they darken and become slightly fragrant. Do not burn.
  • Remove from heat and add enough water to cover the chilies. Soak until softened, about 15 minutes.
  • Remove the peppers and add them to a food processor or blender along with the remaining ingredients. Process to form a paste. Alternatively, you can use a mortar and pestle.
  • If the paste is too thick, add a teaspoon of water at a time and process until smooth. You can use some of the reserved chili soaking water for this as well.
  • Use as needed, or store in the refrigerator in a sealed container until ready to use (up to 2 weeks). You can also freeze it.

Notes

Makes about 1 cup.

Nutrition Information

Calories: 8kcal   Carbohydrates: 2g   Protein: 1g   Fat: 1g   Saturated Fat: 1g   Polyunsaturated Fat: 1g   Monounsaturated Fat: 1g   Cholesterol: 4mg   Sodium: 12mg   Potassium: 25mg   Fiber: 1g   Sugar: 1g   Vitamin A: 110IU   Vitamin C: 1mg   Calcium: 5mg   Iron: 1mg
Massaman Curry Paste Recipe
Did You Enjoy This Recipe?I love hearing how you like it and how you made it your own. Leave a comment below and tag @ChiliPepperMadness on social media.
Massaman Curry Paste in a bowl

Categories: Asian Tags: Chili Pepper Madness, chili pepper recipe, guajillo, japones

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

ALL. SPICY. RECIPES. Hi, I’m Mike and I LOVE Spicy Food! Say goodbye to bland and boring food with my easy-to-follow recipes. Let’s get cooking!

More about me →

Mexican
Cajun
Sauces
Seasonings

5 ESSENTIALS FOR SPICY COOKING

Subscribe and receive my FREE email series with tips for spicy cooking and new Recipes

Order The Spicy Food Lovers' Cookbook by Mike Hultquist

AMAZON / BARNES & NOBLE / INDIEBOUND / BOOKS A MILLION

Order The Spicy Dehydrator Cookbook by Mike Hultquist

AMAZON / BARNES & NOBLE / INDIEBOUND

Most Popular Recipes

  • Bang Bang Chicken
  • Mexican Birria Recipe
  • Cajun Chicken and Sausage Gumbo Recipe
  • Jamaican Curry Chicken
  • Mexican Picadillo Recipe
  • Homemade Blackening Seasoning

Footer

NEVER MISS A RECIPE

Receive my "5 Essentials for Spicy Cooking" email series & new recipes

  • Facebook
  • Pinterest
  • Instagram
  • Twitter
  • YouTube

↑ back to top

About | Contact | Travel-Food | Ingredients | Stories | Privacy | Disclaimer | © 2022 Chili Pepper Madness

EXCLUSIVE MEMBER OF MEDIAVINE FOOD