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Massaman curry paste


  • 3 long dry Thai chillies , deseeded and soak in water for 15 minutes

  • 5 Thai red shallots, pan roasted

  • 2 heads of garlic cloves , peeled and pan roasted

  • 1 tsp chopped galangal, pan roasted

  • 1 tbsp chopped lemongrass , pan roasted

  • 1 tsp caraway seeds, pan roasted

  • 2 cloves, pan roasted and ground

  • 1 tsp ground white pepper

  • 1 tsp salt

  • 1 tsp shrimp paste (Gra-Pi)


Drain the chillies and pound it with salt in pestle and mortar. Bash it until well mixed then add the rest of the ingredients in the following order, making sure the paste is well blended before adding the next ingredient.





coriander seeds

caraway seeds



shrimp paste

Keep well in a sterilised air tight jar for 3-4 months

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5 long dry Thai chillies soaked in water 5 Thai red shallots 10 Thai little garlic cloves or 5 normal 1 tsp galangal chopped 1 tbsp lemongrass, thinly sliced 1 tsp kaffir zest, chopped 2 tsp coriander

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