Mussamun Curry Paste Thai-Style

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Mussamun Curry Paste Thai-Style

 

15 small dried red chili peppers

2 teaspoons ground cumin

1 teaspoon ground coriander

1 teaspoon freshly ground pepper

1 teaspoon ground cinnamon

1 teaspoon ground nutmeg

1 teaspoon ground cardamom

1/2 teaspoon ground cloves

1/2 teaspoon ground turmeric

2 teaspoons salt

1/2 cup coarsely chopped onion

1/2 cup chopped garlic

3 tablespoons minced fresh lemongrass (about 3 stalks)

1 tablespoon minced fresh galanga or fresh ginger

Few tablespoons water

 

Stem the chilies and cut them into small pieces, using kitchen scissors or a

knife. There should be about 1\4 cup. Place in a small bowl and add warm water

to cover. Let them soak for about 15 minutes until softened. Drain and set

aside.

Meanwhile, 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 1 to 2 minutes, stirring often, 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, and set aside.

In a blender or mini food processor, combine the onion, garlic, lemongrass,

galanga or ginger, 2 tablespoons water, drained chilies, and spices. Process to

a fairly smooth, evenly colored paste, stopping often to scrape down the sides

and grind everything well. Add a little more water as needed to keep the blades

moving.

Transfer the curry paste to a jar and seal airtight. Refrigerate until needed

for up to 1 month.

Note: This paste can be frozen for up to 6 months. Consider freezing in

tablespoon-size portion if you plan to defrost just enough for one curry at a

time.

Makes about 1 cup.

 

 

 

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