Thai Mussamun Curry Paste
makes about 1 cup
This sweetly spiced, moderately hot Mussamun curry is often served as part of a feast hosted by families celebrating a wedding, a move to a new home, or the birth of a baby.
Read more about this recipe in Nancie McDermott's The Curry Book.
15 small dried red chili peppers (chiles japones or chiles de arbol)
2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon freshly ground pepper
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground cardamom
1 teaspoon ground cloves
1 teaspoon ground turmeric
2 teaspoons salt
1/2 cup coarsely chopped onion
1/2 cup chopped garlic
3 tablespoons minced fresh lemongrass (about 3 stalks)
1 tablespoon minced fresh galanga or fresh ginger
2 tablespoons water
prep: 10 minutes
total: 15 minutes
kitchen scissors
small bowl
small plate
small frying pan
blender or mini food processor
jar
1. Stem the chiles 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.
2. 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, sloves, turmeric and salt and set aside.
3. In a blender or mini food processor, combine the onion, garlic, lemongrass, galanga or ginger, 2 tablespoosn water, drained chiles 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.
4. Transfer the curry paste to a jar and seal airtight. Refrigerate until needed for up to 1 month. This paste can be frozen for up to 6 months. Consider freezing in tablespoon-size portions if you plan on defrosting just enough for one curry at a time.
