Massaman curry paste (Gang Massaman)


2 cilantro roots

2 tbsp. chopped galangal

1 tsp. salt

1/4 cup chopped shallots

2 tbsp. chopped garlic

1 tsp. toasted coriander seeds

1 tsp. toasted cumin seeds

1/4 tsp. white peppercorns

1 tsp. ground cinnamon

1/4 tsp. ground cloves

1/4 tsp. ground nutmeg

1/4 tsp. ground cardamom

40 g. mild, dried red chilies, seeds removed

2 tbsp. chopped lemongrass, use only the bottom half of the stalk

1 tsp. fermented shrimp paste (gapi)


  1. Pound lemongrass, galangal and cilantro roots along with the salt until it becomes a fine paste
  2. Add shallots and garlic and pound until fine, adding the dry spices as needed to help absorb moisture and increase friction
  3. Once it is a fine paste, add any remaining dry spices, dried red chilies and the shrimp paste and pound to mix well