Massaman curry paste
A warm, mellow Thai paste with cinnamon, cardamom and cloves, ideal for slow cooked beef or chicken massaman.
Make this once, then cook it into 14 different dishes.
- Time35 mins
- LevelMedium
- Costabout £0.11 a head
- Makesabout 200 g, enough for 2 to 3 curries for 4 people
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Soak the dried chillies in hot water for 20 minutes, then drain, keeping 3 tbsp of the soaking water.
20 min - 2
Toast the coriander seeds, cumin seeds, cloves, cardamom seeds, cinnamon and peppercorns in a dry pan over a medium heat for 2 minutes until fragrant. Cool for 5 minutes, then grind to a fine powder with the nutmeg.
2 min - 3
Put the chillies, shallots, garlic, lemongrass, galangal, ground spices, shrimp paste, salt and oil in a small food processor.
- 4
Blend, adding soaking water 1 tbsp at a time and scraping down the sides, until you have a thick, smooth, dark red paste.
3 min - 5
Taste a tiny bit for salt. Spoon into a clean jar. You should have about 200 g. Chill within 1 hour or freeze in 80 g portions.
About massaman curry paste
Massaman curry paste is a rich, warmly spiced Thai paste of dried red chillies, shallots, garlic, lemongrass, galangal and aromatic dry spices such as cinnamon, cardamom, cloves, cumin and coriander, used for massaman curry. Unusually for Thai cooking, it leans on sweet spices more common in Indian and Malay cooking, and the dish is often linked to Muslim traders and cooks in southern Thailand.
The flavour is mellow, aromatic and rounded rather than sharp, with moderate heat. It suits slow cooked beef, chicken thighs or lamb, plus potatoes, onions and sometimes peanuts, simmered in coconut milk with tamarind and palm sugar.
Homemade massaman paste is free from gluten, dairy, egg and nuts. The finished curry is often served with peanuts, so check if that matters. Use about 80 g for a curry for 4 people.
Tips
- Toast the whole spices until they smell fragrant, then grind. Massaman depends on this step.
- Remove the seeds from the dried chillies for a mellow, not-too-hot paste.
- Cook the paste in oil until it darkens and smells rich before adding coconut milk.
- Massaman is traditionally slow cooked. Use beef shin, chuck or chicken thighs and simmer for 1 to 2 hours.
- Balance the finished curry with tamarind, palm sugar and fish sauce at the end, tasting as you go.
Storing and freezing
Chill within 1 hour and keep in a clean jar in the fridge for up to 5 days, because the paste contains raw garlic and shallots. For longer, freeze in 80 g portions or ice cube trays for up to 3 months. Always fry the paste in oil before adding coconut milk.
Dishes you can make with massaman curry paste
Gaeng Massaman Gae (Slow Braised Lamb Shanks in Massaman Curry)
GFDFEFGaeng Massaman Ped (Massaman Duck Curry)
GFDFEFVegan Massaman Curry with Butternut Squash and Chickpeas
GFDFEFMassaman Pork Shoulder Curry with Pineapple and Shallots
GFDFEFGaeng Massaman Goong (Quick Massaman Prawn Curry)
GFDFEFMassaman Chicken and Potato Pie
EFNFHPMassaman Beef Noodle Soup with Rice Noodles
GFDFEFSticky Massaman Chicken Wings with Lime Dipping Sauce
GFDFEFMassaman Red Lentil and Potato Curry
GFDFEFMassaman Turkey Curry with Sweet Potato
GFDFEFMassaman Salmon Curry with Green Beans and New Potatoes
GFDFEFMassaman Pork Meatballs in Coconut Curry Sauce
GFNFHPQuestions
Is massaman hot?
It is the mildest of the red based Thai pastes. The heat is moderate and the flavour warm and sweet-spiced. Add extra chillies if you prefer it hotter.
Does massaman paste contain peanuts?
Not this one. The curry is traditionally finished with roasted peanuts, but the paste does not need them. Leave the peanuts out for a nut free curry.
How do I make it without shrimp paste?
Leave it out and add 1 tablespoon of gluten free tamari or an extra 1/2 teaspoon of salt. The paste then suits vegetarians and vegans but tastes slightly less deep. Shrimp paste is shellfish, so avoid it with a shellfish allergy.
Is it gluten free?
Yes, as long as the shrimp paste is wheat free. Check the label.
Can I freeze it?
Yes, for up to 3 months in 80 g portions. Fry from frozen in a hot pan.
More base recipes
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.