Massamun Curry Paste

An essential in Thai cooking.

• Ready In: 11 mins
• Yields: 2 1/4 cups

Ingredients

• 25 -35  dried small red chilies
• 1  tablespoon  minced lemongrass
• 3⁄4 cup  minced shallot
• 6  tablespoons  minced garlic
• 1  tablespoon  minced galanga root (substitute ginger root in a pinch)
• 12  kaffir lime leaves, chopped
• 1  tablespoon  chopped fresh cilantro
• 1  tablespoon  coriander seed
• 1 1⁄2 teaspoons salt
• 3⁄4 teaspoon ground cinnamon
• 1⁄8 teaspoon nutmeg
• 1  pinch ground cloves
• 1  teaspoon brown sugar
• 1⁄4 teaspoon shrimp paste (optional)
• 2 -3  tablespoons  oil

Directions

1. Soak chiles briefly in warm water till they begin to soften, then drain.
2. Remove stems from chiles and chop into pieces; set aside.
3. Place coriander seed in a small skillet over low heat and heat, swirling the pan, until the seeds are fragrant and toasty; remove from heat and set aside.
4. In a food processor, place the shallots, lemongrass, garlic, galanga, kaffir lime leaves, cilantro, chopped chiles, coriander seed, salt, cinnamon, nutmeg, cloves, brown sugar, shrimp paste (if using), and 2 tbsp oil.
5. Process till fairly smooth and even colored, adding some more of the oil as necessary to keep blades moving.
6. Store in an airtight container under refrigeration; can be frozen, as needed.