Massaman Curry Paste Recipe

Name: Massaman Curry Paste
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons small dried red chile peppers - stemmed, seeded, and chopped; 2 tablespoons whole cumin seeds; 1 teaspoon coriander seeds; 1 teaspoon whole black peppercorns; 1 teaspoon whole cloves; 1 teaspoon ground cinnamon; 1 teaspoon ground mace; 1 teaspoon ground nutmeg; 1 teaspoon ground cardamom; 1/2 cup chopped garlic; 1/2 cup onion, chopped; 3 stalks fresh lemon grass, trimmed and coarsely chopped; 1 tablespoon minced fresh ginger, or more to taste; 1 tablespoon shrimp paste; 2 teaspoons salt

Servings: persons

2 tablespoons small dried red chile peppers - stemmed, seeded, and chopped
2 tablespoons whole cumin seeds
1 teaspoon coriander seeds
1 teaspoon whole black peppercorns
1 teaspoon whole cloves
1 teaspoon ground cinnamon
1 teaspoon ground mace
1 teaspoon ground nutmeg
1 teaspoon ground cardamom
1/2 cup chopped garlic
1/2 cup onion, chopped
3 stalks fresh lemon grass, trimmed and coarsely chopped
1 tablespoon minced fresh ginger, or more to taste
1 tablespoon shrimp paste
2 teaspoons salt

1
Place dried chile peppers in a small bowl and cover with warm water; soak until rehydrated, about 20 minutes. Drain.
2
Heat a skillet over medium heat. Cook and stir cumin seeds, coriander seeds, peppercorns, and whole cloves in hot skillet until fragrant, 3 to 5 minutes. Transfer spices to a small bowl to cool completely. Grind spices into a fine powder using a spice grinder or mortar and pestle.
3
Return skillet to medium heat. Cook and stir cinnamon, mace, nutmeg, cardamom in hot skillet until fragrant, 2 to 3 minutes. Transfer spices to a separate small bowl to cool.
4
Process garlic, onion, lemon grass, rehydrated chile peppers, ginger, shrimp paste, and salt in a food processor until smooth. Add all spices and process until smooth and well-mixed.

119

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 tablespoons small dried red chile peppers - stemmed, seeded, and chopped, 2 tablespoons whole cumin seeds, 1 teaspoon coriander seeds, 1 teaspoon whole black peppercorns, and more.

Yes, Massaman Curry Paste falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Massaman Curry Paste

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions