Mussaman (muslim) curry paste (kruang gaeng mussaman)

Yield: 375 ml

Measure Ingredient
8 larges Dried red chilies stems removed
5 \N Cloves
2 teaspoons Cinnamon; OR... Cinnamon stick
6 \N Cardamom seeds; OR... Cardamom pods
½ teaspoon Ground or grated nutmeg
3 \N Bay leaves
1 tablespoon Coriander ground or in seeds
1 tablespoon Cumin; ground or in seeds
1 teaspoon Salt
2 teaspoons Galangal, dried soaked and sliced
2 tablespoons Chopped lemon grass
2 mediums Onions; chopped
4 \N Garlic cloves; chopped

Dry-roast or roasted chilies, cloves, cinnamon, cardamom, nutmeg, bay leaves, coriander and cumin until fragrant, being careful not to burn them. Grind spices in a blender or spice grinder to a coarse powder.

Blend spices with remaining ingredients in blender or food processor until a smooth paste is formed. Refrigerate and use curry paste within a week, or spread paste in a plastic zipper bag and freeze flat on a baking sheet, breaking off pieces of the frozen paste as needed for curry recipes.

Adapted by Karen Mintzias from a recipe in: "Thai Cooking Class" by Somi Anuntra Miller & Patricia Lake Submitted By KAREN MINTZIAS On 11-19-95

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