Massamun is supposed to be the heartiest of all Thai stew-like curries. The curry paste used to make the curry is complex and elaborate, containing more ingredients, especially dry roasted flavors, than any other curry pastes.

Even though it is a long list of ingredients for the curry paste, most of them are readily available in a well stocked kitchen or a grocery store. I’ve never seen fresh galangal or kaffir lime leaves in any of the stores that I go to, but luckily I found some canned/ jarred ones in Whole Foods that I picked up right away. They keep in the fridge for quite a while and are quite handy in making Thai curry pastes and other dishes.


This recipe makes about 1cup of curry paste and the curry uses about 3~4tbsp of it. I freeze the remaining curry paste in a freezer safe ziploc bag and then use as needed.

Recipe from Buddha’s Table cookbook.

Massamun Curry Paste Recipe (Vegan)
Massamun Curry Paste Recipe (Vegan)
Yum
Print Recipe
Servings Prep Time
1 cup 20 minutes
Servings Prep Time
1 cup 20 minutes
Massamun Curry Paste Recipe (Vegan)
Massamun Curry Paste Recipe (Vegan)
Yum
Print Recipe
Servings Prep Time
1 cup 20 minutes
Servings Prep Time
1 cup 20 minutes
Ingredients
  • 6 ~ 8 Chilies (I used Indian red chilies) Dried Red (California, New Mexico or Guajillo chilies)
  • 2 tbsp Coriander seeds
  • 2 tsp Cumin seeds
  • 5 Cardamom seeds Whole
  • 2 Cinnamon " stick - piece
  • ¼ tsp Nutmeg
  • 5 Cloves
  • 1 tsp black peppercorns Whole
  • 1 Shallots - medium, chopped
  • 2 tbsps Lemon grass - chopped (tender midsection only)
  • 2 ~ 3 cloves Garlic - chopped
  • 1 tbsp Galangal - (I used jarred galangal)
  • 1 tbsp Cilantro Fresh roots or stems
  • 2 tsps Kaffir Lime skin or leaves - (I used jarred kaffir lime leaves)
  • to taste Salt
Servings: cup
Instructions
  1. Stem and seed the dried red chilies. Soak them in warm water for 10~15 minutes or until soft. Drain and squeeze dry.
  2. Dry roast the coriander seeds, cumin, cardamom, cinnamon, nutmeg, cloves and peppercorns in a pan over medium heat for 5~7 minutes or until fragrant.
  3. Using a mortar and pestle, pound and grind all the ingredients, adding in each new ingredient only after the previous one is pureed and incorporated into a paste.
  4. Alternatively, combine all the ingredients in a food processor and process into a smooth paste, adding a small amount of water to facilitate blending. Use as needed to make Massamun curry or freeze for later use.
Recipe Notes

Linking this to Valli's 'Cooking from Cookbook ChallengeJanuary -- Week 4'.

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0 thoughts on “Massamun Curry Paste Recipe (Vegan)”

  1. When my container of the store bought one is finished, you have inspired me to try and make my own fresh which I am sure makes the curry even more flavorful

  2. When my container of the store bought one is finished, you have inspired me to try and make my own fresh which I am sure makes the curry even more flavorful

  3. Awesome pavani, curry paste is absolutely inviting, i m literally salivating here!!! Definitely making this!! 🙂

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