Authentic Massaman curry paste (prik gaeng massaman) is a warm, aromatic Thai spice blend traditionally used in Southern Thai-Muslim dishes. Unlike other Thai curry pastes, it’s built on toasted dry spices—cloves, cinnamon, cardamom—blended with shallots, lemongrass, galangal, garlic, and chili. The result is deep, earthy, and mildly spicy.
This Massaman curry paste recipe is naturally vegan and suitable for all-purpose cooking. It's also peanut-free, making it ideal for those with allergies. For a more traditional flavor, you can optionally add shrimp paste and peanuts. Use it in shrimp Massaman curry, Thai beef koftas, or quick snacks like Thai spiced cashews.
It lasts for ages in the fridge and can conveniently be frozen and quickly thawed whenever you fancy a Massaman curry or Thai-inspired meal.
Jump to:
Massaman curry paste's influence traces back to early Persian and Indian trade routes through southern Thailand.
Unlike fiery Thai red curry paste, massaman is mellow and aromatic, built on a variety of spices as well as the classic Thai aromatics like galangal and lemongrass. It’s less about heat and more about layering sweet, earthy, and gently spiced flavors.
Ingredients
- Spices — Use fresh, whole spices stored airtight for maximum aroma. These are pantry staples and widely available in supermarkets or online.
- Aromatics — The flavor backbone of Thai curry pastes.
- • Galangal — Use fresh if possible; substitute ginger only if unavailable.
- • Shallots — Sweeter than onions; swap with yellow onion if needed.
- • Cilantro stalks or roots — Optional for those sensitive to the flavor.
- • Chillies — Choose based on heat preference; dried or fresh both work.
How to make massaman curry paste
Traditional pestle and mortar method
- Toast the spices — In a dry pan over medium heat, toast coriander seeds, cumin, cardamom seeds, cloves, aniseed, and cinnamon until aromatic and lightly smoking. Do not include turmeric—it’s added later.
- Grind to powder — Transfer the toasted spices to a mortar and pestle (or spice grinder) and pound until finely ground.
- Add aromatics — Add the chopped chillies, garlic, galangal, lemongrass, shallots, cilantro stalks, salt, and turmeric powder. Pound everything into a smooth paste. This may take 20–30 minutes by hand.
- Store or use — Use immediately or transfer to an airtight container. Refrigerate for up to 1 week, or freeze for longer storage.
Quick blender method
- Soften the dried chillies — If using whole dried chillies, soak in boiling water for 20–30 minutes. Drain and reserve the soaking water.
- Grind the spices — Toast whole spices (except turmeric) in a dry pan until aromatic. Cool slightly, then grind to a fine powder using a spice grinder or mortar and pestle.
- Prepare the aromatics — Peel and finely chop galangal, lemongrass, garlic, shallots, and coriander stalks. Use a Microplane for fibrous roots if needed.
- Blend to a paste — Combine everything in a high-speed blender (like Vitamix or Nutribullet), add turmeric, salt, and 2–4 tablespoons of the chili soaking water. Blend in short bursts, scraping down the sides, until smooth and cohesive.
How to cook with massaman curry paste
Massaman curry paste is never used raw—it must be cooked to unlock its full aroma and flavor.
There are two traditional methods:
- Fry in coconut cream — Use high-fat coconut cream and heat until it splits. Add the paste and fry on medium until the raw smell disappears and the oil begins to rise—about 3–5 minutes.
- Fry in oil — If coconut cream isn’t available, use coconut oil or neutral oil. Stir-fry the paste gently until fragrant and slightly darkened.
Once fried, the paste can be used for making curries, soups, stir fries, marinades, and added to mayonnaise for making a delicious topping for Thai fish cakes or dipping sauce for crispy spring rolls.
Top tips for success
- Toast your spices fresh — Always start with whole spices and toast just before grinding. This activates their essential oils and builds the paste’s signature warmth.
- Use galangal, not ginger — Galangal has a sharper, more resinous flavor. Only substitute with ginger if absolutely necessary.
- Cut aromatics finely — Chop lemongrass, galangal, garlic, and shallots into small pieces before pounding or blending. This reduces fiber and helps achieve a smoother paste.
- Blend with minimal water — Use as little water as your blender allows. Excess moisture dilutes the paste and shortens shelf life.
- Always fry before using — Massaman paste must be cooked in coconut cream or oil before adding liquid. This removes harsh raw flavors and blooms the spice oils.
- Freeze in small portions — Store extra paste in tablespoon-size cubes. You’ll only ever thaw what you need—no waste, no flavor loss.
FAQ
Store the paste in an airtight container in the refrigerator for up to 2 weeks. For longer storage, freeze it in small portions (e.g., ice cube trays) for up to 3 months.
This version is vegan by default. However, some traditional recipes often include shrimp paste. You can add it for a non-vegan variation, or use miso paste as a vegan alternative.
Massaman curry paste is generally milder than other Thai curry pastes. The heat level can be adjusted by varying the type and quantity of chilies used.
Related recipes
Useful equipment
Mortar & Pestle
Cast Iron Skillet
Electronic Kitchen Scales
Small Kilner jars
This site contains affiliate links. I may earn a tiny commission on qualifying purchases at no extra cost to you. By bookmarking these links you help support the upkeep of this site.
If you found this post helpful or have learned something, please comment, subscribe, and follow me on social media for more delicious recipes.
Recipe
Thai Massaman Curry Paste
Ingredients
Dry spices
- 2 g (1 teaspoon) coriander seeds
- 2 g (1 teaspoon) aniseed
- 2 g (1 teaspoon) cloves
- 2 g (1 teaspoon) cumin seeds
- 1 g (½ teaspoon) cardamom - seeds from the 6 pods
- 2 g (1 teaspoon) turmeric powder
Aromatics
- 90 g (⅗ cups) chilli - whole bird's eye or 20 grams dried flakes
- 50 g (5 tablespoon) shallots - finely chopped
- 20 g (2 ½ tablespoon) garlic - finely chopped
- 20 g (2 ½ tablespoon) galangal - finely chopped
- 1 (1) lemongrass stick - finely chopped
- 10 g (½ cups) cilantro root or stalks - washed and finely chopped
- 4 g (1 teaspoon) salt
Instructions
Traditional method
- Toast spices — In a dry pan, toast everything except turmeric until fragrant and starting to smoke. Transfer to a mortar.
- Grind spices — Pound toasted spices until fine.
- Add aromatics — Add remaining ingredients and pound until you get a smooth paste. This can take 30–45 minutes.
- Use or store — Use immediately or store airtight in the fridge for 1–2 weeks, or freeze in portions.
Quick blender method (Use a high-speed blender only (e.g., Vitamix or Nutribullet)
- Add all ingredients along with 2–3 tablespoon water.
- Blend on high until smooth. Scrape sides as needed.
- Adjust consistency with a touch more water if necessary.
- Store as per above.
Notes
- For best flavor, use freshly toasted whole spices.
- Galangal is preferred over ginger. Don’t sub unless necessary.
- Paste texture may vary between blender and mortar versions.
- Vegan by default — add 1 teaspoon shrimp paste if desired.
- Fridge — Up to 2 weeks, airtight container
- Freezer — Portion into ice cube trays or vacuum seal; use within 3–6 months for best flavor
Derek says
Fantastic curry paste recipe. I made a big batch and now having a great time trying it out with different curry recipes. Your massaman is spot on!