Masaman Curry Paste (Nam Prik Kaeng Masaman)
Authentic Thai massaman curry paste pounded from scratch with dry-fried spices, dried chilies, lemongrass, galangal, grilled shrimp paste, and tamarind. Deep, complex, and aromatic.
YIELD
8 servingsPREP
20 minCOOK
15 minREADY
40 minMaking massaman curry paste from scratch is a labor of love, and the depth of flavor you get is leagues beyond anything from a jar. This paste brings together dry-fried whole spices, sauteed aromatics, and pounded fresh herbs into a fragrant, complex base that’s the foundation of Thailand’s most beloved Thai curry.
Dry-frying the cumin seeds, coriander seeds, cardamom pods, and cloves first is what unlocks their essential oils. One to two minutes in a dry skillet over medium heat until they’re aromatic and lightly browned. You’ll smell them before you see the color change. This step transforms flat, dusty spices into something warm, toasty, and alive.
The pounding order matters. Garlic, shallots, and soaked chilies go first because they’re the wettest and need the most breaking down. Then the toasted spices and peppercorns, which are dry and hard. Finally the lemongrass, galangal, bergamot skin, and coriander roots, which are fibrous and need to be pulverized last into the already-smooth base.
Grilling the shrimp paste on foil over a flame until slightly charred is a traditional Thai technique. It concentrates the umami and burns off the raw, fishy edge, leaving behind a deep savory intensity that anchors the whole paste. Palm sugar, salt, and tamarind juice round everything out with sweetness and sour tang.
Pro Tips
- Use a heavy mortar and pestle for the best results. A food processor works in a pinch but produces a coarser paste that doesn’t release flavors the same way.
- Soak the dried chilies for the full 10 minutes. Under-soaked chilies don’t pound smoothly and leave tough skin fragments.
- This paste freezes beautifully. Portion into ice cube trays for ready-to-use curry starters.
Variations
- Reduce the chilies to 5 for a milder paste that still has full flavor complexity.
- Add a tablespoon of peanut butter when cooking the curry for a creamier, more traditional massaman.
- Use this paste with coconut milk, potatoes, and chicken for a classic massaman curry.
Ingredients
Directions
Coarsely chop the chilies and soak in water for 10 minutes.
Drain.
Dry-fry the cumin and coriander seeds, cardamom pods and cloves over medium heat for 1 to 2 minutes until they are aromatic and slightly browned.
Sauté the chilies, garlic and shallots in the oil until lightly browned.
Pound in the following order: a) garlic, shallots and chilies b) coriander, cardamom pods, cumin, cloves and peppercorns c) lemon grass, galangal, bergamot, coriander roots.
Place the shrimp paste on a piece of foil and cook it over a flame or burner for 1 to 2 minutes, or in a hot oven (425 degrees F) until the outside is slightly burnt.
Mix the shrimp paste with all the above ingredients plus the sugar, salt and tamarind juice to form a fine paste.
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