Thai Mussaman Curry Paste

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 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. 1

   Break the red chilies open and discard the seeds. Cut the stems off and discard.

2. 2

   Soak the dried chilies in a bowl of hot water for 30 minutes.

3. 3

   Cut the tender lower half of the lemongrass stalk into small pieces. Place in a frying pan.

4. 4

   Add the green onions, garlic, and galangal/ginger and dry-fry for a minute, stirring constantly.

5. 5

   Add the seeds, cloves and peppercorns and continue dry-frying for 6 minutes, stirring constantly.

6. 6

   Spoon the mixture into a spice grinder or large mortar.

7. 7

   Drain the chilies and add to the grinder/mortar. Grind to a paste consistency.

8. 8

   Add the shrimp paste, salt, sugar and oil and continue grinding into a paste.

9. 9

   Use as necessary and then store sealed tightly in fridge for up to 4 months.