Homemade Massaman Curry Paste

Homemade Massaman Curry Paste Recipe

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Betty Bramanis


This recipe comes from the Australian publication "Super Food Ideas" from mid 2000.

An amazing massaman curry paste recipe if you are interested in making your own and reducing the fat and salt content in massaman curries when commercial curry pastes are used.

Massaman curry is a rich flavourful curry, not as spicy and sweeter than most Thai curries.


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Makes enough for about 4 batches of curry
1 Hr
5 Min
Food Processor


  • ·
    8 dried long red chillies, deseeded
  • ·
    1 teaspoon shrimp paste
  • ·
    2 teaspoons ground coriander/cilantro
  • ·
    2 teaspoons ground cumin
  • ·
    1 teaspoon ground cinnamon
  • ·
    1/4 teaspoon ground cloves
  • ·
    1 teaspoon ground white pepper
  • ·
    1 medium brown onion, chopped
  • ·
    3 garlic cloves, chopped
  • ·
    1 stem lemongrass, trimmed and white part chopped
  • ·
    3 cm piece galangal, peeled and chopped

How to Make Homemade Massaman Curry Paste


  1. Place the chillies in a heat proof bowl. Cover with boiling water and stand for 20 minutes, or until soft.
    Drain well and roughly chop.
  2. Wrap the shrimp paste in a square of foil. Heat a fry pan - not non-stick! Place the square of foil in the fry pan and cook each side for 2 -3 minutes, or until roasted.
  3. In a high powered blender, process the chillies, roasted shrimp paste, coriander (cilantro), cumin, cinnamon, cloves, pepper and 1 tablespoon of water until a smooth paste.
  4. Add the remaining ingredients (onion, garlic, lemon grass and galangal) one item at a time - blitzing well after each addition to form a paste. The paste will be thick and should be smooth with no lumps.
  5. Store in a clean, air tight jar in the fridge for up to 6 months. Use in recipes calling for massaman curry paste.

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