Mussaman Curry Paste

15 ingredients
9 steps

Ingredients

  • 12 dried red chiles, such as piquins, stems and seeds removed
  • 2 tablespoons cumin seeds
  • 1 teaspoon coriander seeds
  • 1 teaspoon whole cloves
  • 1 teaspoon black peppercorns
  • 3 stalks fresh lemongrass
  • 6 shallots
  • 8 cloves garlic
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground mace
  • 1 teaspoon ground nutmeg
  • 1 teaspoon ground cardamom
  • 1 teaspoon salt
  • 1 tablespoon shrimp paste (available in Asian markets)
  • 2 to 4 tablespoons vegetable oil, preferably peanut, or more to form a paste

Directions

  1. 1
    Place the chiles in a bowl and cover with very hot water.
  2. 2
    Allow the chiles to steep for 15 to 20 minutes to soften.
  3. 3
    Drain the chiles and discard the water.
  4. 4
    Heat a heavy skillet over high heat, add the cumin, coriander, cloves, and peppercorns, and dry-roast until the seeds darken and become fragrant, being careful that they dont burn.
  5. 5
    Allow the ingredients to cool completely, place them in a spice mill or coffee grinder, and process to a fine powder.
  6. 6
    Trim the stalks of the lemongrass to about 3 inches in length.
  7. 7
    Trim away any hard portions, discard the outer leaves, and coarsely chop.
  8. 8
    Place all the ingredients, except the oil, in a blender or food processor and, with the motor running, slowly add just enough of the oil to form a paste.
  9. 9
    Refrigerate the paste for up to 1 month, or freeze for 4 months.

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