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pounding massaman curry paste in black pestle and mortar.
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Thai Massaman Curry Paste

This authentic massaman curry paste is vegan by default and designed for general use. It’s deeply aromatic with toasted spices and bold Thai aromatics. Optionally add shrimp paste and roasted peanuts.
Author Charlé Visser
Prep Time 15 minutes
Total Time 15 minutes
Servings 10 portions
Course Condiments, Dinner
Cuisine Asian, Thai

Ingredients

Dry spices

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

  1. For best flavor, use freshly toasted whole spices.
  2. Galangal is preferred over ginger. Don’t sub unless necessary.
  3. Paste texture may vary between blender and mortar versions.
  4. Vegan by default — add 1 teaspoon shrimp paste if desired.
Storage instructions
  • Fridge — Up to 2 weeks, airtight container
  • Freezer — Portion into ice cube trays or vacuum seal; use within 3–6 months for best flavor

Nutrition

Serving: 20g Calories: 16kcal Carbohydrates: 3g Protein: 1g Fat: 1g Saturated Fat: 1g Polyunsaturated Fat: 1g Monounsaturated Fat: 1g Trans Fat: 1g Sodium: 158mg Potassium: 80mg Fiber: 1g Sugar: 1g Vitamin A: 157IU Vitamin C: 14mg Calcium: 14mg Iron: 1mg
Keywords:authentic Thai curry paste, how to make massaman curry paste, massaman recipe, vegan curry paste
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