Muslim Curry Paste

Course : Curry
Serves: 1
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12 medium dried red chiles -- such as piquins and stems removed
1 cup warm water
2 tablespoons cumin seeds
1 teaspoon coriander seeds
1 teaspoon black peppercorns
1 teaspoon cloves
1 teaspoon ground cinnamon
1 teaspoon ground mace
1 teaspoon ground nutmeg
1 teaspoon ground cardamom
3 stalks lemongrass -- including the bulbs
1 piece fresh galangal -- (or ginger), peeled
2 teaspoons salt
6 small shallots, peeled, chopped
1 tablespoon shrimp paste

Preparation / Directions:

(Gaeng Mussaman - Thai) Soak the chiles in the warm water for 20 minutes, then remove and drain. Meanwhile, roast the cumin, coriander, peppercorns and cloves in a dry skillet for 2 minutes, then remove from the heat. Roast the cinnamon, mace, nutmeg, and cardamom in the skillet for 1 minute, then remove from the heat. Grind the cumin, coriander, peppercorns and cloves in a spice mill and then combine them with the other roasted spices and set aside. In a food processor or blender, combine the drained chiles and the roasted spices with all the remaining ingredients and puree into a fine paste. Transfer to a clean airtight jar and refrigerate for up to one month. Source: "A World of Curries" by Dave DeWitt and Arthur Pais

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