Mussaman (muslim) curry paste (kruang gaeng mussaman)
375 ml
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | larges | Dried red chilies stems removed |
| 5 | Cloves | |
| 2 | teaspoons | Cinnamon; OR... Cinnamon stick |
| 6 | Cardamom seeds; OR... Cardamom pods | |
| ½ | teaspoon | Ground or grated nutmeg |
| 3 | 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 | Garlic cloves; chopped | |
Directions
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