Thai Mussaman Curry Paste

Thai Mussaman Curry Paste
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Thai Mussaman Curry Paste

Thai Mussaman Curry Paste

This paste is a Thai variant of the popular Muslim curry
Prep Time 5 minutes
Cook Time 5 minutes
Process time 5 minutes
Total Time 15 minutes
Course Paste
Cuisine Thai


  • 1 Mortar and pestle or blender


  • 12 whole red chillies dried, seeds removed
  • ¼ tbsp shallots chopped
  • 5 cloves garlic
  • 1 stalk lemongrass chopped
  • ½ tsp galangal chopped (ginger will do)
  • 1 tsp cumin seeds
  • 1 tbsp coriander seeds
  • 2 whole cloves
  • 6 whole black peppercorns
  • 1 tsp shrimp paste
  • 1 tsp salt
  • 1 tsp sugar
  • 2 tbsp peanut oil


  • Remove the seeds from 12 large dried chillies and soak in hot water for 5 minutes.
    12 whole red chillies
  • Combine chopped shallots, garlic cloves, chopped lemon grass, chopped galangal, cumin seeds, coriander seeds, cloves and black peppercorns.
    ¼ tbsp shallots, 5 cloves garlic, 1 stalk lemongrass, ½ tsp galangal, 1 tsp cumin seeds, 1 tbsp coriander seeds, 2 whole cloves, 6 whole black peppercorns
  • Bring a wok or large saucepan to a low heat and dry roast the combined ingredients for 5 minutes.
  • Grind or blend the ingredients into a powder.
  • Add shrimp paste, salt, sugar and oil and combine.
    1 tsp shrimp paste, 1 tsp salt, 1 tsp sugar, 2 tbsp peanut oil


The paste can be stored in a sterilized glass container in the fridge for up to 3 months.
Keyword Muslim Curry, Mussaman, Mussaman Curry, Thai Curry, Thai Mussaman Curry Paste
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