Mussamun Curry Paste (Also Spelled Massaman)
- Ready In:
- 20mins
- Ingredients:
- 15
- Yields:
-
1 cup (approximately)
ingredients
- 15 small dried red chili peppers
- 9.85 ml ground cumin
- 4.92 ml ground coriander
- 4.92 ml fresh ground pepper
- 4.92 ml ground cinnamon
- 4.92 ml ground nutmeg
- 4.92 ml ground cardamom
- 2.46 ml ground cloves
- 2.46 ml ground turmeric
- 9.85 ml salt
- 118.29 ml coarsely chopped onion
- 118.29 ml chopped garlic
- 44.37 ml minced fresh lemongrass (about 3 stalks)
- 14.79 ml minced fresh galangal or 14.79 ml fresh ginger
- water (a few tablespoonsful)
directions
- 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.
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OK, here goes. I live in Athens, Greece. I moved out here many, many years ago from Ottawa, Canada - so I am blessed in having two wonderful heritages!
I suffer from compulsive obsessive behaviour with regard to food and my psychiatrist thought it would be a good idea to find a 'society' where many have the same problem and try to find a cure.
So far, I've copied a couple of thousand recipes from this site and my psychiatrist has thrown the towel in and refuses to answer the phone when I call.
What did I do wrong?
Got 3 kids that keep me on the go - 10 and under at this point (2008) - I may not get round to updating this for a few years, so you'll have to do your own maths.
I teach English full-time and Greek Cookery part-time. I would like to make the cooking part of it full-time and the English Grammar part of it part-time.
That's all for now.