Massamun Curry Paste

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Total Time
10 mins
1 min

An essential in Thai cooking.

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  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.
Most Helpful

5 5

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.