This homemade Thai Massaman Curry Paste is easy to make, and a simple, flavorful upgrade from the store-bought versions. Save the rest in the freezer so your next curry night comes together faster than you can order takeout.
If you’ve never made your own curry paste before, Massaman is the perfect one to start with. It’s rich, complex, and surprisingly easy to prepare at home. Plus, you get to control the heat and the flavor just the way you like it.
Massaman curry is a Thai dish with influences from India and Malaysia. Unlike red curry paste or green curry paste that rely on fresh herbs, Massaman curry paste primarily consists of dried, toasted spices like coriander and cumin.
It’s much more mellow in heat. Rich and cozy like a hug, and slightly sweet instead of a spicy-heat kick.
Massaman Curry is often made with beef, chicken, or seafood, making it a versatile base for a range of delicious curries. Add coconut milk, tamarind paste, and a touch of brown sugar or palm sugar, and you’ve got the makings of a seriously flavorful curry. I use this paste in my Slow Cooker Beef Massaman Curry - one of my go-to comfort food recipes.
This recipe makes just enough for one curry, but feel free to double it and stash the rest in the freezer. It works great as a marinade too, especially for grilled meats.
How to Make Homemade Massaman Curry Paste
Soak the Chilies
Trim the stems from the top part of the 5 dried red chilies. Cut them into halves or thirds.
Place the chopped chilies in ½ cup of warm water and let them soak for 30 minutes. This softens the chilies and makes them easier to blend later.
Dry Fry the Aromatics
While the chilies are soaking, heat your wok over medium heat. Dry fry 3 Asian shallots (unpeeled) and 5 garlic cloves (skin on) for about 3 minutes, or until they are lightly browned.
Dry frying means cooking without any added oil; using the natural moisture in the ingredient to get that lightly browned finish.
Remove these from the wok once they are done.
Toast the Spices and Herbs
In the same wok, add the following:
- 2 stalks of sliced lemongrass (white portion only)
- 2 teaspoons of toasted shrimp paste (optional)
- ½ inch of sliced galangal (you can use ginger if you're not able to find galangal)
- 2 whole cloves
- 1 teaspoon coriander seeds
- 1 teaspoon cumin seeds
- 3 cardamom pods (seeds only)
Dry-fry these ingredients for another 3 minutes, or until they turn lightly browned and aromatic.
Toasting the spices enhances their flavors, and this is a key step in making a great Massaman curry paste.
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Blend the ingredients
Once your spices are toasted, transfer them into a food processor.
Peel the garlic and shallots that were fried earlier, and add them to the food processor.
Add the soaked chilies along with their soaking water, then add 1 teaspoon of black peppercorns and 1 teaspoon of salt.
Blend till the mixture forms a smooth paste, making sure to scrape down the sides as needed. For an extra punch of umami, add 2 teaspoons of toasted shrimp paste (optional) and blend until the ingredients are thoroughly combined.
You can use it right away, or store it in the fridge for up to a week. For longer storage, you can keep it in the freezer.
I hope you’ll give this homemade Massaman curry paste a try! Making it from scratch is easier than you might think, and the depth of flavor is so much better than store-bought versions.
Whether you use it for a hearty curry or as a marinade, it’s a great way to bring authentic Thai flavors into your kitchen. Happy cooking!
💡 Pro Tips for the Best Massaman Curry Paste
Toast your spices for deeper flavor. Please don’t skip this step! Dry-toasting the whole spices brings out their natural oils and makes a huge difference in the flavor.
Adjust the chili heat to your liking. Massaman is naturally milder than other Thai curries, but you can add more dried chilies if you prefer a slightly spicier kick.
Freeze in small portions. I like freezing the paste in ice cube trays or silicone molds so it’s easy to grab just what you need next time. No need to thaw the whole batch.
Add it to more than just curry. Try using it as a marinade for chicken or tofu, stir it into coconut milk for a quick sauce, or even mix a spoonful into soup or noodles (Hello, Flavor!)
Frequently Asked Questions
You can, but be prepared for a workout! Using a mortar and pestle is more traditional and can bring out deeper flavors, but it takes much more time and effort to get a smooth paste. If you’re short on time, a food processor or high-powered blender is a much easier and more convenient option.
Massaman curry paste is one of the milder curry types. It’s rich and aromatic with a gentle warmth, not intense chili heat. You can always add more dried chilies if you prefer a spicier flavor.
It’ll keep in an airtight container in the fridge for about 1 week, or in the freezer for up to 3 months. Freeze in small portions so you only need to thaw what you’ll use.
Jumped straight here to the recipe? Please consider coming back to read the whole post when you have the time as I have included step-by-step instructions with photos.
Homemade Thai Massaman Curry Paste
Ingredients
- 5 dried red chilies stems removed, cut into halves or thirds
- ½ cup warm water for soaking
- 3 shallots unpeeled
- 5 garlic cloves skin on
- 2 stalks lemongrass white portion only, sliced
- ½ inch galangal sliced
- 2 teaspoons shrimp paste (optional)
- 2 whole cloves
- 1 teaspoon coriander seeds
- 1 teaspoon cumin seeds
- 3 cardamom pods seeds only
- 1 teaspoon black peppercorns
- 1 teaspoon salt
Instructions
- Soak the Chilies – Place the dried chilies in a bowl with ½ cup of warm water and let them soak for 30 minutes to soften.
- Dry Fry the Aromatics – In a dry wok (without oil), toast the unpeeled shallots and garlic cloves over medium heat for about 3 minutes, or until lightly browned. Remove from the wok and set aside.
- Toast the Spices – In the same wok, dry fry the lemongrass, galangal, cloves, coriander seeds, cumin seeds, and cardamom seeds for about 3 minutes, or until fragrant and lightly toasted.
- Blend the Ingredients – Transfer the toasted spices to a food processor. Peel the garlic and shallots, then add them to the processor along with the soaked chilies and their soaking water. Add black peppercorns, salt, and shrimp paste (if using)
- Process Until Smooth – Blend until a smooth paste forms, scraping down the sides as needed. If using shrimp paste, add it at this stage and blend again until well combined.
- Use immediately or store in an airtight container in the refrigerator for up to one week. Freeze for longer storage.
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