Massaman Curry Paste

Massaman curry paste ingredients

Prik Gairng Mussamun

Storage 2 months Cooks in 30 minutes Difficulty A LITTLE BIT TRICKY


  • 3 tbsp shallots, chopped
  • 3 tbsp lemongrass, chopped
  • 2 tbsp garlic, chopped
  • 10 dried sweet chilli, chopped
  • 1 tsp galangal, chopped
  • 1 tsp kafir lime zest
  • 1 tsp coriander seeds
  • 1/2 tsp black pepper corns
  • 1 tsp cumin seeds
  • 1 cinnamon stick
  • 3 cloves
  • 2 star anise
  • 3 cardamom seeds
  • 1 nutmeg
  • 1 tsp salt
  • 100ml oil


  1. Roast all the dry ingredients in a dry frying pan for a few minutes.
  2. Smash the roasted, dry ingredients in a pestle and mortar until powdered.
  3. Clean the frying pan and do the same with all the fresh ingredients. Roast until the colour changes a little. This will give the paste a much fuller flavour.
  4. Add the roasted, fresh ingredients to the powdered ingredients in the pestle and mortar (use a stone pestle mortar if possible) and smash everything together for around 30 minutes or until a nice thick paste is formed.
  5. Warm the oil in a frying pan and fry the finished paste for a couple minutes. This will help you store the paste for longer.

Alternatively you can blend the ingredients together but the curry paste tastes much better if smashed by hand in a pestle and mortar.

To Store

Store in the fridge for up to two months.

The finished Massaman curry paste
The finished Massaman curry paste

Massaman curry paste is a core ingredient for Massaman Curry with Chicken. Hope you enjoy my Prik Gairng Mussamun. Khop Khun Ka from Apple 🍎 Riverside Thai Cooking in Khao Lak.