Thai Mussaman Curry Paste Recipe

Name: Thai Mussaman Curry Paste
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 large dried red chili peppers; 1 stalk lemongrass; 4 tablespoons green onions, chopped; 5 garlic cloves, crushed and minced; 2 teaspoons fresh galangal or 2 teaspoons fresh ginger, minced; 1 teaspoon cumin seed; 1 tablespoon coriander seed; 2 cloves; 6 black peppercorns; 12 inch cube shrimp paste, wrapped in foil and warmed in pan; 1 teaspoon salt; 1 teaspoon sugar; 2 tablespoons oil

Servings: persons

12 large dried red chili peppers
1 stalk lemongrass
4 tablespoons green onions, chopped
5 garlic cloves, crushed and minced
2 teaspoons fresh galangal or 2 teaspoons fresh ginger, minced
1 teaspoon cumin seed
1 tablespoon coriander seed
2 cloves
6 black peppercorns
12 inch cube shrimp paste, wrapped in foil and warmed in pan
1 teaspoon salt
1 teaspoon sugar
2 tablespoons oil

1
Break the red chilies open and discard the seeds.
2
Cut the stems off and discard.
3
Soak the dried chilies in a bowl of hot water for 30 minutes.
4
Cut the tender lower half of the lemongrass stalk into small pieces.
5
Place in a frying pan.
6
Add the green onions, garlic, and galangal/ginger and dry-fry for a minute, stirring constantly.
7
Add the seeds, cloves and peppercorns and continue dry-frying for 6 minutes, stirring constantly.
8
Spoon the mixture into a spice grinder or large mortar.
9
Drain the chilies and add to the grinder/mortar.
10
Grind to a paste consistency.
11
Add the shrimp paste, salt, sugar and oil and continue grinding into a paste.
12
Use as necessary and then store sealed tightly in fridge for up to 4 months.

714

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

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

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 13 ingredients. The key ingredients include: 12 large dried red chili peppers, 1 stalk lemongrass, 4 tablespoons green onions, chopped, 5 garlic cloves, crushed and minced, and more.

Yes, Thai Mussaman 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!

Thai Mussaman Curry Paste

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions