Homemade Thai Massaman Curry Paste
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A homemade Thai massaman curry paste made from toasted spices, aromatics, and shrimp paste. A concentrated, fragrant base for curries that stores well and tastes better than store-bought.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
- 2 teaspoons cumin seeds
- 2 teaspoons coriander seeds
- 1 teaspoon black peppercorns
- 8-10 large guajillo peppers
- 3 tablespoons lemongrass paste (such as Gourmet Garden)
- 1/4 cup freshly sliced ginger (or galangal)
- 1/2 cup garlic cloves
- 2 large shallots (or 1 small red onion)
- 10-12 cilantro stems
- 1 tablespoon shrimp paste (see notes)
- 1 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground cardamom
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 2 teaspoons salt
At a glance
PER SERVING · TIME 15M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 12m
- Cook
- 3m
- Sodium
- 6182mg
- Total sugar
- 28g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1894mg
- Calcium
- 277mg
- Iron
- 10mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 12M
- SODIUM
- 6182MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.