overhead shot of gold Thai massaman curry paste in small bowl.

Thai massaman curry paste recipe

  • Author: Denise
  • Prep Time: 20 minutes
  • Cook Time: 5 minutes
  • Total Time: 25 minutes
  • Yield: 1 cup 1x


Vegan Thai massaman curry paste is a fusion of Thai, Middle Eastern and Indian flavors for a unique curry twist using easily accessible ingredients.



  • 5 dried red chilies (I used the Thai variety, if you use the tiny bird’s eye, use just 5 as they are really hot)
  • ½ tsp. white peppercorns (3/4 tsp. ground white pepper)
  • 6 whole green cardamom pods (1/2 tsp. ground) – if using the pods, break them open and remove the seeds
  • 6 whole cloves (1/3 tsp. ground)
  • 2 Tbsp. coriander seeds (2 ½ Tbsp. ground)
  • 2 tsp. cumin seeds (2 ½ ground)
  • 1 cinnamon stick (1 tsp. ground)
  • ½ tsp. ground nutmeg
  • ½ tsp. ground turmeric
  • ¼ cup chopped garlic
  • ¼ cup chopped ginger
  • 2 lemongrass sticks, just the bottom white bulb part, with the outer layer removed and then thinly sliced
  • ½ cup chopped shallots (you can also use red onion)
  • ½ cup chopped cilantro (coriander) leaves and stems
  • 2 tsp. miso paste (I used Shiro miso, but you can use another kind if you like) – if you don’t have access to  miso paste, you can use 2 tsp. soy sauce, although the miso is best to use. 


  1. Heat a small skillet over medium and add the 5 dried chilies, ½ tsp. white peppercorns, cardamom seeds, 6 whole cloves, 2 Tbsp. coriander seeds and 2 tsp. cumin seeds. Toast the spices for about 2 minutes until they start to release their aroma. Stir them constantly and remove them from the heat so they don’t get too brown.
  2. Add the toasted spices to a spice grinder and break them down until they are fine.
  3. In a blender or food processor, add the spices and the rest of the ingredients until smooth.
  4. Use massaman curry paste to enhance the flavor of your favorite curry sauces, soups or stews.


  • I based the nutritional information on making 6 recipes using about 2-3 Tablespoons of curry paste per recipe.
  • Curry paste stores really well in the freezer. I measure out 2 tablespoons, wrap them in plastic wrap or small baggies and then add them to a bigger freezer container or bag. You can add these small amounts straight from the freezer to flavor your recipes.
  • I purposefully did not add salt because the miso paste will add quite a bit of sodium. You can always add salt to finished dishes if you want more.
  • Category: Essential Ingredients
  • Cuisine: Thai

Keywords: Thai massaman curry paste