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Massaman curry paste

Roasted and Hand-pounded ingredients make up this traditional Thai paste
Prep Time10 minutes
Course: Condiments and Sauces
Cuisine: Asian
Servings: 1 8 oz


  • 4 pods Cardamom
  • 2 sticks Cinnamon
  • 5 Cloves
  • 1 tbsp Coriander seeds
  • 1/2 tbsp Cumin seeds
  • 4 dried Red chillies deseeded
  • 1 tbsp Lemon rind
  • 1/3 tbsp Peppercorns
  • 1 Star anise
  • 1 tbsp Nutmeg grated
  • 1 small Shallot
  • 1/2 inch Fresh Ginger
  • 10 pods Garlic
  • 1 tbsp Miso paste (in place of fish sauce)


  • Take a small skillet and roast the shallots and garlic on a low flame to brown color, remove to a plate
  • To the same skillet, add all the other ingredients and roast until well roasted, let it cool
  • In a blender, grind both sets of roasted ingredients to a coarse paste, it should not be smooth. Add drops of water as needed.
  • Store in airtight glass jars in refridgerator for up to a month or in the freezer for upto 6 months.