Massaman Curry Paste

Course: Condiment, Sauce

Cuisine: Thai

Diet: Gluten Free, Vegan, Vegetarian

Prep Time: 15

Cook Time: 10

Total Time: 25

Servings: batches of curry

Calories: 271kcal

Author: Shruthi Baskaran-Makanju

A from-scratch Thai massaman paste with toasted cardamom, cloves, and cinnamon, fresh lemongrass and galangal, and white miso for savory depth. Makes enough for two batches of curry.

Print Recipe Add to Collection

Equipment

Food Processor or high speed blender

Ingredients

For the spice blend

1 teaspoon coriander seeds
1 teaspoon cumin seeds
3 cardamom pods seeds only
3 whole cloves
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg

For the paste

6 large dried red chilies guajillo or California, stems and seeds removed
2 stalks lemongrass tough outer layers removed, bottom 4 inches only, thinly sliced
1 tablespoon fresh galangal roughly chopped (sub: fresh ginger)
4 medium shallots roughly chopped
6 cloves garlic roughly chopped
2 tablespoons cilantro stems roughly chopped
1 teaspoon white miso use Hiraki Organic brand for gluten-free
½ teaspoon ground white pepper
½ teaspoon kosher salt
2 tablespoons neutral oil such as vegetable or canola

Instructions

Soak the dried chilies in hot water for 15 minutes until softened. Reserve 2 tablespoons of the soaking liquid.
In a dry skillet over medium heat, toast the coriander seeds, cumin seeds, cardamom seeds, and cloves, stirring constantly, until deeply fragrant and just beginning to darken, about 2 to 3 minutes. Transfer immediately to a plate to cool.
Once cool, grind to a fine powder in a spice grinder or mortar and pestle. Stir in the ground cinnamon and nutmeg.
Drain the soaked chilies.
Add the drained chilies, lemongrass, galangal, shallots, garlic, cilantro stems, white miso, white pepper, salt, and neutral oil to a blender or food processor. Add the reserved soaking liquid. Blend until as smooth as possible, scraping down the sides several times, about 2 to 3 minutes.
Add the ground spice blend and pulse until fully incorporated.

The paste will be thick, fragrant, and noticeably warmer in spice profile than a standard Thai curry paste.

Notes

Store in an airtight container for up to 5 days or freeze in tablespoon portions (ice cube tray works well) for up to 3 months.

Nutrition