How to make it

  • Stem the chilies and cut them into small pieces.
  • Place in a small bowl and add warm water to cover and let them soak for about 15 minutes until softened.
  • Drain and set aside.
  • 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.

Reviews & Comments 2

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    " It was excellent "
    waterlily ate it and said...
    What a great storage idea! Thanks for sharing.
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    " It was excellent "
    kukla ate it and said...
    I left my comments for this on your full Mussamum recipe....Great post!
    Was this review helpful? Yes Flag

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