Vegan Massaman Curry Paste

A silky and mellow curry paste recipe. Once you make this you'll never buy store bought massaman paste in the store again. Delicious.

Course Dips and Spreads

Cuisine Asian, Thai

Diet Gluten Free, Halal, Vegan, Vegetarian

Keyword curry paste, curry paste recipe, massaman curry, massaman curry vegan

Prep Time 10 mins

Cook Time 20 mins

Total Time 30 mins

Servings Servings

Calories 174

5 Medium Shallots
2 Heads Garlic
1 inch piece ginger roughly chopped
2 Sticks Lemon Grass roughly chopped
1 Teaspoon Coriander Seeds
1 Teaspoon Cumin Seeds
2 Pods Cardamom
6 Black Peppercorns
2 Cloves
3 Medium Dried Red Chillies If you can't find any dried red chillies substitute for 1 & 1/2 fresh red chillies
2 Tablespoons Vegetable Oil

Pre-heat your oven to 200˚c (fan oven).
Place your dried chillies into a small bowl and cover with boiling water. Let the chillies soak for at least 10 minutes before using.
Place the 5 shallots, 2 heads of garlic and 1 inch piece of chopped ginger onto a baking tray and cover with the 1 tablespoon of vegetable oil. Place into the oven and roast for 20 minutes. At this point the shallots and garlic should be nicely soft. Remove the tray from the oven and allow to cool.
De-skin the shallots and garlic, pressing the soft interior into a small mixing bowl.
Heat 1 tablespoon of vegetable oil over a medium heat in a shallow frying pan. Toss in the 6 black peppercorns, 2 cloves, 1 teaspoon cumin seeds, 1 teaspoon coriander seeds and 2 cardamon pods. Toast the spices for around a minute until they begin to take a little colour and release a wonderful aroma.
Drain the dried chillies and place into a blender. Tip in the toasted spices, roasted vegetables and chopped lemon grass. Blitz into a chunky paste.
Store in the fridge for up to a week.