Muslim Curry Paste

Photo: flickr user avlxyz

Ingredients

12 Dried red chilies such as piquins seeds and stems remove

1 cup Warm water

2 tablespoons Cumin seeds

1 teaspoon Coriander seeds

1 teaspoon Black peppercorns

1 teaspoon Cloves

1 teaspoon Ground cinnamon

1 teaspoon Ground mace

1 teaspoon Ground nutmeg

1 teaspoon Ground cardamon

3 2" stalks lemongrass including the bulbs

1 2" piece fresh galangal (or ginger), peeled

2 teaspoons Salt

6 Shallots, peeled finely chopped

1 tablespoon Shrimp paste

Preparation

(Gaeng Mussaman - Thai)

Soak the chilies in the warm water for 20 minutes, then remove and drain.

Meanwhile, roast the cumin, coriander, peppercorns and cloves in a dry skillet for 2 minutes, then remove from the heat. Roast the cinnamon, mace, nutmeg, and cardamon in the skillet for 1 minute, then remove from the heat. Grind the cumin, coriander, peppercorns and cloves in a spice mill and then combine them with the other roasted spices and set aside.

In a food processor or blender, combine the drained chilies and the roasted spices with all the remaining ingredients and puree into a fine paste.

Transfer to a clean airtight jar and refrigerate for up to one month.

Pg 116-117