Recipe

Mussamum Curry Paste Recipe

	Trevorst / All my dishes 8 months ago Thai Mussamum curry paste for making Mussamum Curry. I freeze mine in a ziploc bag layed flat then just break off enough for one curry when needed. Prep:30m Servings:6	Trevorst
	thai

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Ingredients

15 small dried red chili peppers

2 teaspoon 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 teaspoon Salt

1/2 cup onion coarsely chopped

1/2 cup garlic chopped

3 tablespoon Lemongrass (about 3 stalks) Chopped

1 tablespoon minced fresh galanga or fresh ginger

Directions

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.

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