Massamun Curry Paste

READY IN: 11mins
Recipe by PalatablePastime

An essential in Thai cooking.

Top Review by Chrissyo

This is a great curry paste. I didn't change the recipe at all and included the shrimp paste in the recipe. I used fresh lemongrass, cilantro and kaffir lime leaves from our garden. The paste smelt great when I cooked it. I made a lamb & potato Massamun Curry with the paste. I froze some and stored the remainder in the fridge in a sterile glass jar with peanut oil sealing the paste from the air. This is a good Massamun curry paste and I'll be using it again. Thank you SueL.

Ingredients Nutrition


  1. Soak chiles briefly in warm water till they begin to soften, then drain.
  2. Remove stems from chiles and chop into pieces; set aside.
  3. Place coriander seed in a small skillet over low heat and heat, swirling the pan, until the seeds are fragrant and toasty; remove from heat and set aside.
  4. In a food processor, place the shallots, lemongrass, garlic, galanga, kaffir lime leaves, cilantro, chopped chiles, coriander seed, salt, cinnamon, nutmeg, cloves, brown sugar, shrimp paste (if using), and 2 tbsp oil.
  5. Process till fairly smooth and even colored, adding some more of the oil as necessary to keep blades moving.
  6. Store in an airtight container under refrigeration; can be frozen, as needed.

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