Nam Prik Kaeng Matsaman (Massaman Curry Paste)

This authentic Massaman curry paste is the secret to creating restaurant-quality Thai curries at home. It features a complex blend of dried chilies, fresh galangal, and lemongrass, balanced by warm spices like cumin and coriander. The result is a deep, savory paste with a pleasant kick of heat and subtle sweetness. Perfect for slow-cooking with beef, chicken, or pork, it transforms simple ingredients into a luxurious meal. While it requires a bit of prep to toast and grind the spices, the flavor payoff is immense. Store any leftovers in the fridge for quick weeknight dinners that taste like they simmered all day.

Cooking Method: Frying, Stir Frying

Cuisine: Indian, Thai

Courses: Sauces & Condiments

Difficulty: Intermediate

Servings: 1

Calories: 343.2

Dietary: Gluten-free

Description

This authentic Massaman curry paste is the secret to creating restaurant-quality Thai curries at home. It features a complex blend of dried chilies, fresh galangal, and lemongrass, balanced by warm spices like cumin and coriander. The result is a deep, savory paste with a pleasant kick of heat and subtle sweetness. Perfect for slow-cooking with beef, chicken, or pork, it transforms simple ingredients into a luxurious meal. While it requires a bit of prep to toast and grind the spices, the flavor payoff is immense. Store any leftovers in the fridge for quick weeknight dinners that taste like they simmered all day.

Ingredients

3 ea Dried chilies
3 tablespoon Chopped shallots
2 tablespoon Chopped garlic
1 teaspoon Chopped galangal
1 1/4 tablespoon Chopped lemongrass
2 ea Cloves
1 tablespoon Coriander seeds
1 teaspoon Cumin seeds
5 ea Peppercorns
1 teaspoon Shrimp paste
1 teaspoon Salt

Directions

1
Soak the dried chilies in hot water for 15 minutes until softened, then drain and remove the seeds.
2
In a dry wok or skillet over low heat, add the shallots, garlic, galangal, lemongrass, cloves, coriander seeds, cumin seeds, and peppercorns.
3
Dry fry the ingredients for about 5 minutes, stirring frequently to prevent burning, until fragrant and slightly toasted.
4
Allow the toasted mixture to cool slightly, then transfer it to a mortar and pestle or a spice grinder and grind into a coarse powder.
5
Place the soaked chilies, shrimp paste, salt, and a splash of water into a blender.
6
Add the ground spice mixture to the blender and blend until smooth, adding more water as needed to achieve a consistent paste texture.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 343.2kcal

% Daily Value *
Total Fat 5.1g8%
Saturated Fat 0.9g5%
Cholesterol 1.9mg1%
Sodium 4906.7mg205%
Total Carbohydrate 85.5g29%
Dietary Fiber 33.3g134%
Sugars 3.6g
Protein 19.0g38%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage: Store the finished paste in an airtight glass jar in the refrigerator for up to 3-4 months. For longer storage, freeze in ice cube trays and transfer to a freezer bag.

Ingredient Note: Lemongrass was listed as a blank item in the original ingredients but is essential for authentic flavor. Use the tender lower stalks, finely chopped.

Tip: Toasting the spices enhances their aromatic oils. Be careful not to burn them, as this will create a bitter taste.

Variation: Adjust the number of dried chilies based on your preferred heat level. Removing seeds reduces heat significantly.

Keywords: thai, curry, paste, massaman, spicy, aromatic, homemade, galangal, lemongrass, chilies, garlic, shallots, spices, cumin, coriander, shrimp paste, authentic, cooking, dinner, flavorful

Read it online: https://www.chefs-mate.com/recipe/nam-prik-kaeng-matsaman-massaman-curry-paste/