Yield: 1 1/4 cups
| Measure | Ingredient |
|---|---|
| 12 \N | Dried red chilies such as piquins seeds 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 cardamon |
| 3 \N | 2\" stalks lemongrass including the bulbs |
| 1 \N | 2\" piece fresh galangal (or ginger), peeled |
| 2 teaspoons | Salt |
| 6 \N | Shallots; peeled finely chopped |
| 1 tablespoon | Shrimp paste |
(Gaeng Mussaman - Thai)
Soak the chilies 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 cardamon 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 chilies 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.
A World of Curries by Dave DeWitt and Arthur Pais ISBN 0-316-18224-9 pg 116-117
Submitted By DIANE LAZARUS On 01-25-95