Warm, aromatic, and deeply spiced, this vegan massaman curry paste recipe is the flavor foundation of comforting Thai curries with Indian spice influences.
Most traditional and store-bought versions rely on oil, shrimp paste, and peanuts for richness. This homemade vegan massaman curry paste does not.
Instead, it uses toasted whole spices, fresh aromatics, and a small amount of white miso to create a deeply flavorful, oil-free, peanut-free curry paste that’s lighter, allergy-friendly, and just as satisfying.
If you love big flavor without heaviness, this one deserves a spot in your fridge (and freezer). It’s a delicious flavor refresh for traditional Thai curry paste in tofu and veggie curry. And then of course, there’s massaman curry with potatoes and veggies - yum!
🥣A Quick Look at This Recipe
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Yield: 1 cup (enough for 4-6 curries)
- Dietary Notes: Vegan, Oil-Free, Peanut-free, whole food plant-based
- Method: Toast whole spices and blend until smooth.
- Flavor Profile: Aromatic and spicy as you like it with gentle sweetness from cinnamon and nutmeg, and a bright finish from lemongrass, cilantro, and lime.
- Why This Recipe Stands Out: Most massaman curry pastes rely on peanuts and oil. This version skips both, making it lighter, allergy-friendly, and packed with classic massaman flavor.
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Table of Contents
What is Massaman Curry Paste?
Massaman curry paste is a Thai curry paste with added Indian spices that creates a warm, complex flavor profile.
Unlike red or green curry paste, massaman includes spices such as cinnamon, cardamom, cloves, and nutmeg. These spices reflect influences from Indian and Middle Eastern cuisines, giving massaman curry its signature rich, slightly sweet, and deeply savory flavor.
Why You'll Love This Recipe
- Freezer-friendly and great for meal prep.
- Makes a big batch (enough for 3-4 curries), so it’s on hand for a quick meal.
- Fresher is better. More intense flavor that’s better than store-bought.
- Homemade means you control the spiciness with no additives and other ingredients you don’t want.
- Less expensive and less time-consuming than searching for vegan curry paste.
Ingredients & Notes
- Dried red chilies. I used dried Thai red chilies. Check the spice level for your red chilies and avoid chipotle or ancho chilies as they have smoky overtones. You can also use red chili flakes.
- Spices. This recipe calls for a mix of whole and ground spices. Only toast the whole spices. I’ve provided whole-to-ground spice conversions so you can use what’s available.
- Lemongrass. Fresh lemongrass looks like a woody stalk with a greenish-yellow bulb. If you don't find fresh stalks, don't despair. Lemongrass is sometimes sold preprepared in little jars of lemongrass paste, which is a great option. Use 1 tablespoon.
- Shallots. Mild and sweet shallots won’t overpower the curry paste. The best alternative is red onions.
- White miso paste. Adds umami without overpowering. Substitute with other kinds of miso paste, including soy-free if needed. Use gluten-free miso paste to make this recipe gluten-free.
- Cilantro. Use the tender stems and leaves. If you don't like the taste of cilantro, leave it out.
Please see the recipe card at the bottom of this post for the complete list of ingredients, measurements, and instructions.
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Step-by-Step Instructions
Step 1: Toast whole spices in a dry pan over medium heat for 1–2 minutes, until fragrant. Remove immediately to prevent burning.
Step 2: Transfer toasted spices to a spice grinder or small blender. Grind until fine.
Step 3: Add remaining ingredients and blend until smooth. Scrape down the sides as needed. If the paste is too grainy or dry, add a splash of lime juice or water.
Denise's Pro Tips
- I find it easiest to chop hard ingredients like lemongrass finely before blending. Unless you have a powerful blender or spice grinder, you may end up with chunky ingredients.
- For less spice, break the red chilis in half and shake out the seeds.
- Only toast whole spices and grind them before adding other spices and ingredients.
- I used a NutriBullet blender for this recipe, but I’ve also made it in a large coffee/spice grinder and in a combination of a spice grinder (for the whole spices) and a food processor or blender.
How to Use Massaman Curry Paste
- Use 2–4 tablespoons per curry, depending on taste.
- It’s also excellent in vegetable massaman curry, Thai-style veggie curry, tofu or tempeh marinades, or in peanut curry sauce for noodles.
Frequently Asked Questions
Lemongrass has a distinctive flavor that is subtly lemony and woody. If you can't find lemongrass stalks, lemongrass paste is the best substitute. If available, use lemongrass powder. If not, use an equal combination of lemon and lime zest or lime juice.
The spiciness of massaman curry paste depends on the type and number of dried chilies you use. If you are new to using dried chilies or making curry paste, I recommend starting with 2-3 dried chilies and adding more after testing the curry paste.
Refrigerate homemade curry paste for up to 4 weeks or freeze for up to 6 months. Freeze in small portions or ice cube tray slots for easy use.
Traditional versions often do. This homemade version is completely peanut-free.
Yes. This recipe is entirely oil-free and relies on whole spices and aromatics for flavor.
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👩🏻🍳 Recipe
Vegan Massaman Curry Paste (Oil-free & Peanut-free)
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Ingredients
- 2-5 medium dried red chilies - (see note 1)
- 2 teaspoons cardamom seeds - 1 teaspoon ground
- 2 tablespoons coriander seeds - 5 ½ teaspoons ground
- 2 teaspoons cumin seeds - 2 ½ teaspoons ground
- 1 teaspoon cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground turmeric
- ¾ teaspoon white pepper
- ⅓ teaspoon ground cloves - 6 whole cloves
- ¼ cup garlic - quartered
- ¼ cup ginger - roughly chopped
- 2 stalks lemongrass - peeled and diced
- ½ cup shallots - roughly chopped (you can also use red onion)
- ½ cup cilantro - leaves and tender stems roughly chopped
- 2 teaspoons miso paste - use gluten-free miso paste to make this recipe gluten-free.
- 2 tablespoons lime juice - more if needed
Instructions
- Toast the whole spices in a small pan over medium heat for 1-2 minutes. Immediately remove them from the heat after toasting so they don't get too brown.
- Add the toasted spices to a spice grinder or small blender. Break them down until they are fine.
- If your spice grinder or blender is large enough, add the remaining ingredients and continue blending until smooth. If not, transfer the spices and add the other ingredients to a larger blender or food processor to combine.
- If the curry paste is too dry, add more lime juice (up to 2 tablespoons).
- Makes 1 cup.
Notes
- I used dried Thai red chilies, but you can use most dried red chilies for this recipe. Avoid chilies with a pronounced smoky flavor, such as chipotle or ancho. If you use super-hot chilies like Bird’s Eye, adjust the number of chilies. You can always blend in a few red chili flakes after tasting.
- Only toast whole spices. If you substitute with ground spices, add them when blending the curry paste.
- Store curry paste in the refrigerator for up to a month. Freeze it in small portions or in ice cube tray slots for up to 6 months.
- Use 2-3 tablespoons of curry paste to make veggie massaman curry, or to ramp up the flavor of soups, stir-fries, and tofu marinades.
Nutrition
Nutritional information is an estimation only.
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