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Bowl of Vegan Massaman Curry Paste with spoon.
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5 from 1 vote

Vegan Massaman Curry Paste

Make your own vegan massaman curry paste, from scratch! It's rich, bold, and packed with flavor! You'll be amazed at how simple it is to make, and it's absolutely perfect for curries, soups, stews, and marinades!
Prep Time15 minutes
Total Time15 minutes
Course: Component
Cuisine: American, Thai
Servings: 12
Calories: 57kcal
Author: Alissa Saenz

Ingredients

  • 4 to 12 dried chile peppers (Note 1), sliced open and seeded
  • 1 (6-inch) stalk lemongrass
  • ½ cup roasted and salted peanuts
  • 2 medium shallots, peeled and sliced
  • 6 garlic cloves, minced
  • 1 (3-inch) piece galangal, peeled
  • ¼ cup fresh cilantro stems
  • 1 tablespoon organic brown sugar
  • 1 teaspoon salt
  • 2 teaspoons whole coriander seeds
  • 1 teaspoon whole cumin seeds
  • ½ teaspoon whole black peppercorns
  • 4 cardamom pods
  • 4 whole cloves
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground turmeric
  • 4 tablespoons coconut milk or water
US Customary - Metric

Instructions

  • Place the chile peppers into a small heatproof bowl or cup, then cover them with very hot water. Let them soak for about 10 minutes, while you prepare the remaining ingredients.
  • Cut a slit along the entire length of the lemongrass stalk. Peel off and discard the tough outer layers, then roughly chop the inner portion.
  • Place all remaining ingredients except for the coconut milk or water into the bowl of a food processor fitted with an s-blade (Note 2).
  • Begin running the food processor. Drizzle in the coconut milk or water to help move things along and thin the mixture. Stop to scrape down the sides of the bowl as needed. Continue blending until a thick paste is formed.
  • Use immediately, or store in an airtight container in the fridge for up to a week, or in the freezer for up to 3 months.

Notes

  1. Use fewer chile peppers for a milder paste, or more if you like it hotter. Start with less if you're not sure how much heat you can tolerate. You can always add a hot pepper or some chile paste when you make your curry.
  2. Use a small food processor if possible. Mine is 11 cups, and I wouldn't recommend going any larger than that. If all you have is a large food processor, consider doubling the recipe.
  3. This recipe makes about 1 cup of curry paste.T

Nutrition

Calories: 57kcal | Carbohydrates: 4g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 29mg | Potassium: 105mg | Fiber: 1g | Sugar: 0.4g | Vitamin A: 70IU | Vitamin C: 1mg | Calcium: 20mg | Iron: 1mg