Massaman Curry Paste Recipe พริกแกงมัสมั่น

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Massaman curry has been a classic recipe on HTK and a favourite of so many, and now you can make the curry entirely from scratch! In this video I also show you my new favourite technique/tools for making curry paste WITHOUT a mortar and pestle—the immersion blender! It makes a perfect consistency paste without needing to add any extra liquid. If you make a lot of curry paste, it will come in super handy! It’s also great for soups and smoothies as well.

Check out the immersion blender I use here

My Curry Recipes Playlist:


Makes enough for 2 of my massaman curry recipe (serves 8)

  • 2 tsp toasted coriander seeds
  • 2 tsp toasted cumin seeds
  • 1/2 tsp white peppercorns
  • 1 1/2 tsp ground cinnamon
  • 1/2 tsp ground cloves
  • 1/4 tsp ground nutmeg
  • 1/2 tsp ground cardamom
  • 40g mild, dried red chilies, seeds removed
  • 2 tsp salt
  • 1/2 cup chopped shallots
  • 1/3 cup chopped lemongrass, use only the bottom half of the stalk
  • 1/4 cup chopped galangal
  • 4 cilantro roots
  • 1/4 cup chopped garlic
  • 2 tsp fermented shrimp paste (gapi)



Combine all dry spices in a coffee grinder and blitz until fine; remove from grinder and set aside. Grind the dried chilies in the coffee grinder until fine and set aside.

Using an immersion blender: Add all remaining ingredients into the blender jug and blend into a rough paste. Add all the ground dry ingredients and keep blending, scraping in between as needed, until smooth.

Using a mortar and pestle: Pound lemongrass, galangal and cilantro roots along with the salt until it becomes a fine paste. Add shallots and garlic and pound until fine, adding the dry spices as needed to help absorb moisture and increase friction. Once it is a fine paste, add any remaining dry spices and the shrimp paste and pound to mix well.

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Category: Pastes & Sauces