Massaman Curry Paste

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Homemade Massaman Curry Paste
This is an excellent recipe for homemade Massaman Curry. Optionally you can cut potatoes into small sqaures and simmer with whatever your cooking.


  • 1/4 cup dry roasted peanuts, unsalted
  • 2 shallots, sliced
  • 5 cloves garlic, peeled
  • 1-2 red chilies, OR substitute 1/2 to 1 tsp. dried crushed chili
  • 1 thumb-size piece galangal (or ginger), thinly sliced
  • 1 stalk lemongrass, minced, OR 2-3 Tbsp. frozen or bottled prepared lemongrass
  • 1 tsp. ground coriander
  • 1/2 Tbsp. ground cumin
  • 1/2 tsp. whole cumin seeds
  • 1/8 tsp. nutmeg, preferably ground from whole nutmeg
  • 1/2 tsp. cinnamon
  • 1/8 tsp. ground cloves
  • 1/4 tsp. ground cardamon
  • 2 Tbsp. fish sauce
  • 1 tsp. shrimp paste
  • 1 tsp. palm sugar OR brown sugar
  • 1-3 Tbsp. coconut milk


  1. Place all paste ingredients in a food processor (or blender) and process well.
    Note:To make a sauce rather than a paste, add up to 1 can coconut milk.
  2. To use immediately, place sauce in a casserole/baking dish together with 1-2 bay leaves, plus your choice of chicken, beef, lamb, tofu/wheat gluten, plus vegetables. Add 2-3 whole bay leaves if you have them (this is a common ingredient in Massaman curries). Stir well to combine, and simmer in a wok OR cover and bake in the oven at 350 degrees until finished.
  3. Garnish your Massaman curry with whole roasted peanuts and fresh coriander. Lime wedges can also be served if your curry is on the salty side. For a complete recipe, see my Thai Massaman Curry Recipe.

To Store

Curry pastes can be stored in a jar or other covered container in the refrigerator for up to 2 weeks; freeze thereafter. When ready to use, add coconut milk to make a sauce, then add your other ingredients.

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