Vegan Massaman Curry Paste (Oil-free & Peanut-free)

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Vegan massaman curry paste recipe made without oil or peanuts. Deeply spiced, allergy-friendly, and perfect for curries, soups, and marinades.

Prep Time20

Cook Time15

Total Time35

Course: Condiment

Cuisine: Thai

Diet: Vegan

Servings:

Calories: 19kcal

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

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.

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.