Can I substitute ginger for galangal?

While you can use ginger if you absolutely cannot find galangal, the flavor will be different. Ginger is spicy and warm, while galangal is sharp, citrusy, and almost pine-like. If you must use ginger, use a little less than the recipe calls for and perhaps add a extra bit of lemon zest to mimic the bright notes of galangal in your massaman curry paste.

Is massaman curry paste spicy?

Generally, massaman is one of the mildest Thai curries. Because it uses large dried chilies and is balanced with a lot of coconut milk and sugar, the heat level is quite low. It is an excellent choice for children or people who are sensitive to spicy foods. You can control the heat yourself by removing all the seeds from the dried chilies before soaking them.

Can I make this paste vegan?

Yes! Traditional massaman curry paste often contains shrimp paste for saltiness and depth. To make it vegan, simply swap the shrimp paste for an equal amount of fermented soybean paste (miso) or just use extra sea salt. The result will still be incredibly flavorful and rich thanks to the variety of dry spices used in the recipe.

How much paste do I need for one curry?

For a standard curry serving 3 to 4 people, you typically need about 3 tablespoons of massaman curry paste. This depends on how strong you like your flavors. Since homemade paste is often more concentrated than store-bought versions, start with a little less and add more as you taste the simmering sauce.

How To Make A Massaman Curry Paste - How To Make Authentic

Name: How to Make Massaman Curry Paste from Scratch
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: Thai
Ingredients: 10 dried red chilies, deseeded and soaked in warm water; 2 tablespoons coriander seeds; 1 teaspoon cumin seeds; 5 green cardamom pods; 1/2 teaspoon cloves; 1 small cinnamon stick; 1 star anise; 1/4 cup roasted unsalted peanuts; 3 tablespoons chopped lemongrass (white part only); 2 tablespoons chopped galangal; 1/4 cup sliced shallots; 2 tablespoons minced garlic; 1 teaspoon shrimp paste; 1 teaspoon sea salt

Ingredients

Scale

10 dried red chilies, deseeded and soaked in warm water
2 tablespoons coriander seeds
1 teaspoon cumin seeds
5 green cardamom pods
1/2 teaspoon cloves
1 small cinnamon stick
1 star anise
1/4 cup roasted unsalted peanuts
3 tablespoons chopped lemongrass (white part only)
2 tablespoons chopped galangal
1/4 cup sliced shallots
2 tablespoons minced garlic
1 teaspoon shrimp paste
1 teaspoon sea salt

Instructions

Step 1: Toast Spices – Place coriander seeds, cumin, cloves, cardamom, cinnamon, and star anise in a dry pan over medium heat until fragrant.
Step 2: Grind Dry Spices – Transfer the toasted spices to a mortar and pestle or spice grinder and process until they become a fine powder.
Step 3: Prepare Chilies – Drain the soaked dried chilies and squeeze out excess water, then chop them into small pieces.
Step 4: Create Chili Base – Add the chopped chilies and sea salt to the mortar, pounding until a smooth, thick red paste forms.
Step 5: Add Fibrous Aromatics – Incorporate the chopped lemongrass and galangal, pounding vigorously until the fibers are completely broken down.
Step 6: Add Alliums – Mix in the sliced shallots and minced garlic, continuing to pound the mixture into a uniform consistency.
Step 7: Incorporate Peanuts – Add the roasted peanuts to the mortar and grind until they are fully integrated and the oils begin to thicken the paste.
Step 8: Final Seasoning – Stir in the shrimp paste and the reserved ground spice powder, mixing until the paste is deep red-brown and aromatic.

Notes

For the best flavor, toast your spices fresh and use a heavy granite mortar and pestle to release the essential oils from the aromatics.

Author: Mike
Prep Time: 20 minutes
Cook Time: 10 minutes
Category: Condiment
Method: Grinding
Cuisine: Thai
Diet: Gluten-Free

Nutrition

Serving Size: 2 tablespoons
Calories: 95 kcal
Sugar: 2 g
Sodium: 480 mg
Fat: 6 g
Saturated Fat: 1 g
Unsaturated Fat: 5 g
Trans Fat: 0.01 g
Carbohydrates: 11 g
Fiber: 3 g
Protein: 3 g
Cholesterol: 2 mg

Keywords: massaman, curry paste, homemade thai, spices, authentic curry