Massaman Curry Paste Recipe

I absolutely adore this recipe because it lets me play magical alchemist with spices, creating a curry paste that’s bursting with bold, aromatic flavors. Plus, the process of blending fresh ingredients like lemongrass and ginger feels like a therapeutic ritual that transports me straight to foodie paradise!

I adore how Massaman Curry Paste elicits a seamless blend of spices and aromatics that are as delightful as they are delicious. It’s a rich mix of coriander and cumin seeds, with the warmth of cloves and black pepper.

Lemongrass, galangal, and cardamom add layers of flavors that go deep, while a whiff of shrimp paste leaves a light trace of umami in the air and your mouth.

Ingredients

Coriander Seeds: Rich in dietary fiber and antioxidants, they are earthy and citrusy.

Cumin Seeds: They are nutty and warming.

They are high in iron, and they are good for digestion.

Seeds of Cardamom: Sweet and aromatic, helps with digestion and possesses anti-inflammatory characteristics.

Cloves are potent and pungent, high in antioxidants, and good for oral health.

Pungent and spicy, black pepper is an enhancement to a dish and an aid to your health.

It promotes absorption of nutrients and helps digestion.

Red chilies, when dried, impart intensity and richness, fire up the metabolism, and have a fair amount of vitamin C.

Lemongrass—citrusy and fresh, soothing and antioxidant-rich—makes a delightful tea.

Galangal is a peppery, aromatic, anti-inflammatory, and digestion-aiding agent.

Ginger: Warm and spicy, aids with nausea and digestive health.

Ingredient Quantities

• 2 tablespoons coriander seeds
• 1 tablespoon cumin seeds
• 1 teaspoon cardamom seeds (from green pods)
• 4 cloves
• 1 teaspoon black peppercorns
• 2–3 dried red chilies, seeded and soaked
• 1/2 teaspoon ground nutmeg
• 1 teaspoon ground cinnamon
• 1 teaspoon salt
• 2 tablespoons lemongrass, finely sliced (tender white part only)
• 1 tablespoon galangal, chopped
• 1 tablespoon ginger, chopped
• 4 small shallots, chopped
• 6 cloves garlic, chopped
• 1 tablespoon shrimp paste

Instructions

1. In a skillet devoid of moisture and set to medium heat, toast the coriander seed, cumin seed, cardamom seed, clove, and black peppercorn until the smell is right, which may take 2-3 minutes. Once removed from the heat, let cool completely.

2. In a mortar and pestle or spice grinder, grind the toasted spices into a fine powder. Set aside.

3. Soak the dried red chilies in water. After they have soaked, drain them and pat them dry with a paper towel.

4. In a blender or food processor, blend the spices, red chilies, nutmeg, and cinnamon with the salt.

5. Include the sliced lemongrass, the chopped galangal, the chopped ginger, the chopped shallots, and the chopped garlic in the blender or processor.

6. Mix or process the ingredients together into a smooth paste, occasionally stopping to scrape the sides and make sure everything is blended together fully and evenly.

7. Add the shrimp paste to the amalgamation and blend again until it’s fully integrated and the paste is smooth.

8. Add a small amount of water to the blender if necessary to blend the ingredients, but retain the thickness of the paste.

9. Sample the paste and correct the salt as necessary to achieve the flavor you desire.

10. The curry paste can be transferred to an airtight container and stored in the refrigerator for a month or less; for longer storage, it can be frozen.

Equipment Needed

1. Skillet
2. Mortar and pestle or spice grinder
3. Blender or food processor
4. Knife
5. Cutting board
6. Small bowl (for soaking chilies)
7. Paper towel
8. Airtight container

FAQ

• What is the purpose of toasting the spices?Enhancing their natural flavors and aromas adds depth to the curry paste, which is what happens when spices are toasted.
• Can I use fresh chilies instead of dried ones?Dried chilies are typically used for their distinct flavor and heat. If fresh chilies are used, the paste may have a different flavor and moisture content.
• Is there a substitute for shrimp paste?Fish sauce or soy sauce can substitute for the shrimp paste, but the flavor will not be quite the same. For a vegan version, use miso paste.
• How long can I store the Massaman curry paste?Keep the paste in an airtight container in the fridge for up to two weeks, or freeze it for up to three months.
• Can I make this paste spicier?Certainly, it is possible to boost the quantity of dried red chilies or to employ a more piquant cultivar to amp up the heat.
• Do I have to use both galangal and ginger?Distinct flavors arise from galangal and ginger, but if you cannot find galangal, you can compensate by slightly increasing the amount of ginger.
• What is the role of the lemongrass in the paste?The aromatics and flavors that make the rich, delicate curry paste so special are:

  – Lemongrass
  – Galangal
  – Kaffir lime leaves

Substitutions and Variations

If necessary, 1 tablespoon ground coriander can substitute for 1 tablespoon cumin seeds.
1/2 teaspoon ground cinnamon can replace 1 teaspoon cardamom seeds and will yield a slightly different aroma for your recipe.
A last resort substitution for 4 cloves is 1/2 teaspoon allspice.
You can replace 2 to 3 dried red chilies with 1 teaspoon of chili powder or Paprika if you want milder heat.
You can replace 2 tablespoons of lemongrass with 2 tablespoons of lemon zest if you want to continue with the same flavors. Lemongrass has a sharp, almost woodsy, citrus profile that lemon zest alone does not replicate. Use lemon zest if you’re fresh out of lemongrass; just don’t expect perfect flavor replication.
You can substitute 1 tablespoon fresh ginger for 1 tablespoon galangal, but the resulting flavor will be less earthy and more assertive.
You can substitute 1 tablespoon of fish sauce for shrimp paste in a recipe, but keep in mind that fish sauce is milder, and you might want to bump up the amount if you want a similar level of intensity to the finished dish.

Pro Tips

1. Toast Spices Carefully Keep a close watch while toasting the spices to avoid burning them, as this can turn the paste bitter. Stir constantly and remove from heat as soon as they become fragrant.

2. Adjust the Heat Customize the heat level of your paste by increasing or reducing the number of dried red chilies. You can also leave some seeds in for more spice if desired.

3. Enhance Freshness Use fresh ingredients like lemongrass, galangal, and ginger for the best flavor. If these aren’t available, freeze-dried or paste alternatives can work, but fresh is ideal.

4. Shrimp Paste Handling Lightly roast the shrimp paste wrapped in foil over medium heat before adding it to enhance its aroma and reduce any overly strong flavors.

5. Consistency Control If the paste is too thick for blending, add water sparingly. You can also use coconut milk or broth as a liquid to add more depth to the paste’s flavor profile.