Thai Massaman Curry Paste from Scratch

Learn how to make massaman curry paste right at home with these easy step-by-step instructions. Homemade curry paste is soooo much better than the stuff you buy in the stores, and is totally worth the extra effort involved.

What’s awesome about this massaman curry paste recipe is that one batch makes several batches of curry. And it can be frozen so you can pop a cube out of the freezer whenever you’re ready to cook!

And once you make this from scratch version, I can promise you’ll never go back - just like this from scratch panang curry paste too! The flavors are just nothing like the flavors you get from the premade stuff.

It’s brighter, fresher, spicier (or less spicy – you can control this!) and just more flavorful overall than it’s pre-packaged counterpart. And it is amazing used in this massaman lamb curry or this beef massaman curry!

Massaman curry paste is different than others as it gets a lot of it's flavor from roasting the ingredients. It's got that spicy, smoky, amazingly deep flavor from the toasted spices and aromatics.

Why this Thai massaman curry recipe works

• It's easy to make this curry paste in advance so you can have it available whenever you need it (it's very freezable).
• The steps to make this easy recipe are very, very simple - almost a mindless preparation!
• The potent ingredients we use give this curry paste an intensely flavorful result, perfect to use in Thai curries, or even to flavor soups and stews (try some in this instant pot tomato soup).
• You can use a mortar and pestle, spice grinder, food processor or blender to make this - whatever makes it easiest for you.
• It's got a good amount of spice and flavor without being overpoweringly spicy.

Ingredients to make massaman curry paste

The full list of ingredients to make this curry paste along with amounts can be found in the recipe card at the bottom of the post.

As always I highly recommend using Red Boat 40 fish sauce as I truly believe it has the best flavor. It's more expensive than other kinds, but 100% worth it.

Thai Bird's Eye chilies are one of the spicier chilies, but add that signature spice we always think of in Thai curries. Substitute dried Thai chilies - cut the amount in half to start as dried tends to be spicier. You can also try one of these bird's eye chili substitutes.

Shrimp paste is basically just made from ground up shrimp. It may not sound appetizing, but it adds an incredibly important umami quality to the curry paste.

Lemongrass should be easy to find in many grocery stores now, but if you can’t find fresh, most stores carry the lemongrass paste now as well. Lemongrass has a wonderful citrusy quality to it that is instrumental in giving the curry paste part of it’s zing. 

For the cardamom, you can buy the pods (green cardamom pods) and take the seeds out yourself, or you can buy decorticated cardamom, which just means the seeds have been removed from the pod. This is what I do as it still tastes wonderful and eliminates an extra step.

Learn more about Thai ingredients used in cooking.

Step by step instructions to make this recipe

Step 1: If you're using fresh lemongrass, remove the top 4-5 inches and the bottom stem. Peel the tough outer layer of the lemongrass off until the tender white part remains. Learn how to prep lemongrass.

Step 2: Chop all the ingredients as fine as you can get them so they are easier to grind.

Step 3: Toast the whole spices in a skillet over medium heat until they start to become fragrant, tossing often to prevent burning. Remove.

If the paste is too thick, add a teaspoon of water at a time to thin it out.

*PRO-TIP: You can also use a blender or food processor for convenience, but using a mortar and pestle results in a more flavorful curry paste.

Expert tips

1. Using a mortar and pestle provide the best results as it lets the oils come out of the ingredients – however, you can use a food processor to make this quicker and easier.
2. Add more or less Thai chilies depending on the heat level desired (Thai chilies are very spicy).
3. Substitute dried Thai chilies for the fresh - cut the amount in half to start as dried chilies tend to be spicier.
4. If your paste is thick, add 1 teaspoon of water at a time to thin it out and make it easier to work with.
5. Replace the fresh lemongrass with lemongrass paste if desired.
6. Toast the whole coriander seeds, cumin seeds and cardamom for a slightly smokier flavor.
7. Adjust the amount of salt to taste if needed.
8. Char the garlic and shallots with the skins on to ensure the flesh does not burn.

How to use massaman curry paste

Use this homemade massaman curry paste in place of the red curry paste in this coconut curry ramen, curry mac and cheese or in this coconut curry pumpkin soup. It'll give these dishes a smokier flavor that is just incredible.

You can use this curry paste in any recipe that calls for a Thai curry paste. Use it in place of red curry paste, green curry paste, panang curry paste, or yellow curry paste for a curry with a slightly smoky flavor.

Mix this massaman paste with coconut milk to make a massaman curry. Add proteins like chicken, fish, shrimp, tofu or pork as well as vegetables like red peppers and snap peas. Top the curry with roasted peanuts for a nutty flavor.

Frequently asked questions

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