Thai Mussamun Curry Paste

Prep Time
Cook Time
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"This is an amazing Thai curry paste that was posted by a friend on another food site. It is originally from splendidtabledotcom. Don't be frightened by the long list of ingredients. Prep the ingredients first, and the recipe is simple. The flavor and the aroma are beyond anything you'll ever get out of a can or jar. From the initial toasting of the cumin and coriander, your mouth will be anticipating the explosion of flavor found in this curry. See also my recipe for Thai Mussamun Curry with Chicken and Potatoes, which uses this paste as a primary ingredient."

Original recipe yields 1 serving


  • Serving Size: 1 (240.1 g)
  • Calories 208.7
  • Total Fat - 3.1 g
  • Saturated Fat - 0.9 g
  • Cholesterol - 0 mg
  • Sodium - 4832.3 mg
  • Total Carbohydrate - 44.6 g
  • Dietary Fiber - 8.2 g
  • Sugars - 5.5 g
  • Protein - 7.4 g
  • Calcium - 278.4 mg
  • Iron - 7.2 mg
  • Vitamin C - 35.9 mg
  • Thiamin - 0.2 mg

Step by Step Method

Step 1

Stem the chilies and, using kitchen shears, cut them into 1/4 inch pieces. There should be about 14 cup. Place the pieces (without most of the seeds) in a small bowl and add warm water to cover. Let them soak for about 15 minutes until softened.

Step 2

While the chiles soak, place a small plate by the stove to hold the spices. Combine the cumin and coriander in a small, dry frying pan. Place over medium heat and toast the spices 2 to 3 minutes, stirring frequently, until fragrant and slightly darkened. Remove from the heat and tip out onto the plate. Add the pepper, cinnamon, nutmeg, cardamom, cloves, turmeric, and salt to the plate, combine and set aside.

Step 3

In a Magic Bullet (mini food processor) or a blender, combine the onion, garlic, lemongrass, galangal or ginger, and the 2 tablespoons water. Drain the chiles and add them to the blender container. Process the ingredients for a few moments. Add the spices and continue to process to a fairly smooth, even-colored paste, stopping often to scrape down the sides and grind everything well. If necessary, add a LITTLE more water as needed to keep the blades moving. You want a thick paste, not a liquid.

Step 4

Transfer the curry paste to an airtight glass jar. Refrigerate until needed for up to 1 month or freeze for up to 6 months.

Note from Ev: Consider freezing in tablespoon-size portions if you plan to defrost just enough for one curry at a time.

Tips & Variations

  • Magic Bullet or mini-food processor

1 Reviews


This is really quite easy, given the long list of ingredients. It packs some punch, too. I thought 1/2 cup of garlic to be too much, so only used 1/4 cup and it was plenty. Next time I would cut black pepper to 1/2 tsp. and salt to 1 tsp. Used it in a shrimp curry.


review by:
(2 Aug 2016)