This homemade massaman curry paste is a fusion of Thai and Indian flavors. This easy recipe is entirely vegan, with no added oil, and perfect for making flavorful massaman curry.
If you're a fan of Thai vegetable curry, you already know that the best curry starts with fresh red curry paste. Extra spicy Indian cauliflower vindaloo wouldn't be the same without paste made from scratch.
The same goes for massaman curry. The paste is the flavor power center. Once you learn how to make massaman curry paste and try your hand at my massaman veggie curry, believe me, you won't buy those expensive curry pastes again.
And don't let all the fanfare scare you. Curry paste isn't complicated. We'll toast a few whole spices, chop ingredients like garlic, ginger, and lemongrass. And then we'll do a little grind and blend dance. No simmering, fermenting, or wait time required.
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Table of Contents
Why You'll Love This Recipe
- Accessible vegan ingredients. I skipped the shrimp paste and fish sauce, often used in curry pastes for a combination of shallots, miso paste, ginger, and garlic.
- Easy substitutions. Whole spices can be substituted with the ground, making you more likely to get all the ingredients at your local grocery store.
- Smooth flavor. The fusion of Thai flavors with a touch of Indian spices makes this curry paste a great middle alternative.
- Meal prep favorite. Massaman curry paste freezes well, so you can make a double batch and have it ready for a quick weeknight meal.
- Quality control. The effort of homemade massaman curry paste is the reward of full flavor, with everything you want and nothing you don’t.
Ingredients and Substitutions
- Dried chilies. Use 3-5 dried Thai chilies. You can use other dried red chilies, although I'd avoid chipotle because it has a strong smoky flavor. If you use small bird's eye chilies, note: they are super hot. Don't try to make up for volume by adding more than 5 or the paste may be too spicy.
- Garlic and ginger. Aim for about 8 garlic cloves - enough to make ¼ cup once they are peeled and quartered. You'll also need ¼ cup of chopped ginger (a 2-inch thumb of ginger). You'll be blending them, so cut the garlic and ginger small enough that they easily break down.
- Shallots. The mellow flavor of shallots is a traditional curry paste ingredient. Substitute with ½ cup of diced red onion if needed.
- Whole spices. All the whole spices and dried chilies are toasted and then ground. Pan-toasting brings out the natural oils and intensifies the flavor. I've provided equivalent whole spice to ground conversions if you need a substitute. Only toast whole spices, add any ground when you blend the curry paste.
Please see the recipe card at the bottom of this post for the complete list of ingredients, measurements, and instructions.
Recipe Variations
Some massaman pastes use peanuts. Use ¼ cup of roasted peanuts or 2 tablespoons of peanut butter, blended into the paste for a nuttier flavor.
Step-by-Step Instructions
Toast the chili and whole spices in a small skillet or frying pan.
Add the toasted spices to a spice grinder or small food processor. Grind the whole spices into a fine powder. Add the rest of the ingredients and blend into a smooth paste.
Pro Tips
- I find it easiest to chop hard ingredients like lemongrass finely before blending. Unless you have a super-powerful blender or spice grinder, you can end up with chunks of ingredients.
- For less spice, break the red chilis in half and shake out the seeds.
Blending Tip
Because I'm lazy and hate washing dishes, I usually make curry paste in a spice grinder. It's not nearly as powerful as my blender, so, after grinding the spices, I add a few ingredients at a time, blending after each addition.
Serving Suggestions
I first used this curry paste to make vegan masaman curry with green beans, potatoes, and carrots. I've also used it as a substitute for red curry paste in vegetable Thai curry. It's a complementary flavor profile for Indian-style tofu and vegetable curry or chana aloo curry with potatoes and chickpeas.
Storage and Freezing
Massaman curry paste can be stored in an airtight container in the refrigerator for up to a month. Alternatively, it can be frozen for up to six months. Freeze it in small portions or an ice cube tray and add it directly to curry sauces.
Frequently Asked Questions
Lemongrass has a distinctive flavor that is subtly lemony and woody. Suppose you cannot find fresh lemongrass stalks or jarred lemongrass. In that case, you may discover lemongrass powder, the best substitute for fresh lemongrass. An equal combination of lemon and lime zest or lime juice is the best option if no lemongrass product is available.
The key differences between massaman and green curry paste are their ingredients, flavor profiles, and spiciness levels. Massaman curry paste is milder and sweeter, while green curry paste is spicier and more intense. Massaman curry paste is made from a combination of dry spices with Indian roots, plus Thai-inspired fresh ingredients like lemongrass, ginger, garlic, and shallots. Green curry paste is made with green chilies, and kaffir limes with a spicy and savory flavor that is considered one of the spiciest Thai curries.
If you can find whole chilies, the best substitutes are crushed red chili (red pepper flakes), ground red chilies, or paprika. Start with 1 tablespoon and add more after blending if needed.
Massaman curry paste has a mild and slightly sweet taste, making it suitable for those who prefer less spicy dishes. However, the level of spiciness may vary depending on the brand and recipe used.
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👩🏻🍳 Recipe
Homemade Massaman Curry Paste
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Ingredients
- 5 medium dried red chilies - (see note 1)
- ½ teaspoon white peppercorns - ¾ teaspoon ground white pepper
- 2 teaspoons cardamom seeds - 1 teaspoon ground
- 6 medium whole cloves - ⅓ teaspoon ground
- 2 tablespoons coriander seeds - 5 ½ teaspoons ground
- 2 teaspoon cumin seeds - 2 ½ teaspoons ground
- 1 medium cinnamon stick - 1 teaspoon ground
- ½ teaspoon ground nutmeg
- ½ teaspoon ground turmeric
- 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
Instructions
- In a small frying pan or skillet, add 5 dried chilies, ½ teaspoon white peppercorns, 6 whole cloves, 2 tablespoons coriander seeds, 2 teaspoons cumin seeds, and 1 dried cinnamon stick. Toast the spices over medium heat, stirring constantly for 1 - 2 minutes. Once the spices slightly brown and release their aroma, immediately remove them from the heat and transfer them to a spice grinder or small food processor.
- Grind the spices and break them down into a fine powder.
- If you have a large spice grinder, add the rest of the ingredients and blend until smooth. Otherwise, transfer the ground spices to a blender or food processor, add the rest of the ingredients, and blend the curry paste.
- Makes 1 cup.
Notes
- Dried Thai red chilis work well for this recipe. If you use small bird’s eye chilies, use only 3-5 as they are very hot. To reduce the spice, snap the chilies in half and shake out the seeds.
- Store curry paste in an airtight container or sealed bag in the refrigerator for 5 days or freeze for 3 months.
- Only toast whole spices. If you substitute any whole spices for ground, add them when blending the rest of the ingredients.
- Use massaman curry paste to make vegetable massaman curry or as a substitute for Thai curry paste in veggie Thai curry or Indian-inspired curries like tofu and vegetable curry.
Nutrition
Nutritional information is an estimation only.
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