Homemade Thai Massaman Curry Paste
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.
- Prep time
- 10 min
- Cook time
- 10 min
- Yield
- Not listed
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 5 dried red chilies (stems removed, cut into halves or thirds)
- 1/2 cup warm water (for soaking)
- 3 shallots (unpeeled)
- 5 garlic cloves (skin on)
- 2 stalk lemongrass (white portion only, sliced)
- 1/2 inch galangal (sliced)
- 2 tsp shrimp paste ((optional))
- 2 whole cloves
- 1 tsp coriander seeds
- 1 tsp cumin seeds
- 3 cardamom pods (seeds only)
- 1 tsp black peppercorns
- 1 tsp salt
Instructions
- 1
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.
- 2
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.
- 3
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.
- 4
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)
- 5
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.
- 6
Use immediately or store in an airtight container in the refrigerator for up to one week. Freeze for longer storage.