Thai Mussaman Curry Paste |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 12 |
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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. Ingredients:
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 |
1/2 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.
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