Thai Mussaman Curry Paste

Celticevergreen's Note:

This comes from the region around the Malaysian/Thai border and can be used with beef, chicken, lamb or duck. The shrimp paste cube, still wrapped, should be dry-fryed in a clean skillet for 5 minutes warming each side for a minute or so. This will help mellow the flavor abit.

• Total Time: 30 mins
• Prep Time: 20 mins
• Cook Time: 10 mins

Ingredients:

Yield: 1 cup

• 12 large dried red chili peppers
• 1 stalk lemongrass
• 4 tablespoons green onions , chopped
• 5 garlic cloves , crushed and minced
• 2 teaspoons fresh galangal or 2 teaspoons fresh ginger , minced
• 1 teaspoon cumin seed
• 1 tablespoon coriander seed
• 2 cloves
• 6 black peppercorns
• ½ inch cube shrimp paste , wrapped in foil and warmed in pan
• 1 teaspoon salt
• 1 teaspoon sugar
• 2 tablespoons oil

Directions:

1. Break the red chilies open and discard the seeds. Cut the stems off and discard.
2. Soak the dried chilies in a bowl of hot water for 30 minutes.
3. Cut the tender lower half of the lemongrass stalk into small pieces. Place in a frying pan.
4. Add the green onions, garlic, and galangal/ginger and dry-fry for a minute, stirring constantly.
5. Add the seeds, cloves and peppercorns and continue dry-frying for 6 minutes, stirring constantly.
6. Spoon the mixture into a spice grinder or large mortar.
7. Drain the chilies and add to the grinder/mortar. Grind to a paste consistency.
8. Add the shrimp paste, salt, sugar and oil and continue grinding into a paste.
9. Use as necessary and then store sealed tightly in fridge for up to 4 months.