← Back to Search Results
Asian, Indian, Thai
Mussaman Curry Paste

Photo by: Joseph De Leo
Comments: 0
 

Recipe

Nam Prik Gaeng Mussaman

Mussaman curry paste is named for the Muslim spice traders who brought curries to Thailand by way of India a couple hundred years ago and reflects an Indian influence in its spices. Initially the Thais were skeptical about using cinnamon in a hot curry, but one taste changed that. This paste has a rich, warm flavor and is often combined with beef and coconut milk to make a curry served at weddings.

Yield: ½ cup

Ingredients

  • 12 dried red chiles, such as piquins, stems and seeds removed
  • 2 tablespoons cumin seeds
  • 1 teaspoon coriander seeds
  • 1 teaspoon whole cloves
  • 1 teaspoon black peppercorns
  • 3 stalks fresh lemongrass
  • 6 shallots
  • 8 cloves garlic
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground mace
  • 1 teaspoon ground nutmeg
  • 1 teaspoon ground cardamom
  • 1 teaspoon salt
  • 1 tablespoon shrimp paste (available in Asian markets)
  • 2 to 4 tablespoons vegetable oil, preferably peanut, or more to form a paste

Directions

Place the chiles in a bowl and cover with very hot water. Allow the chiles to steep for 15 to 20 minutes to soften. Drain the chiles and discard the water.

Heat a heavy skillet over high heat, add the cumin, coriander, cloves, and peppercorns, and dry-roast until the seeds darken and become fragrant, being careful that they don’t burn. Allow the ingredients to cool completely, place them in a spice mill or coffee grinder, and process to a fine powder.

Trim the stalks of the lemongrass to about 3 inches in length. Trim away any hard portions, discard the outer leaves, and coarsely chop.

Place all the ingredients, except the oil, in a blender or food processor and, with the motor running, slowly add just enough of the oil to form a paste.

Refrigerate the paste for up to 1 month, or freeze for 4 months.

 


© 2005 Dave DeWitt and Nancy Gerlach

Note from Cookstr's Editors

Nutritional information is based on 8 servings and using 2 tablespoons of vegetable oil.

 

Nutritional Information

Nutrients per serving (% daily value)

63kcal (3%)
37mg (4%)
3mg (5%)
20mcg RAE (1%)
138mg
15mg
1g
0g
1g
7g
0mg (0%)
1170mg (49%)
0g (2%)
4g (6%)
2mg (10%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

cooking-with-too-hot-tamales Cooking with Too Hot Tamales
by Mary Sue Milliken, Susan Feniger
the-bread-bible The Bread Bible
by Rose Levy Beranbaum
desserts-4-today Desserts 4 Today
by Abby Dodge
salmon-a-cookbook Salmon: A Cookbook
by Diane Morgan
the-sushi-experience The Sushi Experience
by Hiroko Shimbo
the-country-cooking-of-ireland The Country Cooking of Ireland
by Colman Andrews
david-burkes-new-american-classics David Burke's New American ...
by David Burke, Judith Choate
west-coast-cooking West Coast Cooking
by Greg Atkinson
le-bernardin-cookbook Le Bernardin Cookbook
by Eric Ripert, Maguy Le Coze
usa-cookbook U.S.A. Cookbook
by Sheila Lukins
everyday-chinese-cooking Everyday Chinese Cooking
by Katie Chin, Leeann Chin
fresh-from-the-market Fresh from the Market
by Laurent Tourondel
the-gourmet-cookbook The Gourmet Cookbook
by Ruth Reichl
nancy-silvertons-sandwich-book Nancy Silverton's Sandwich ...
by Nancy Silverton
martin-yans-china Martin Yan's China
by Martin Yan
american-vegan-kitchen American Vegan Kitchen
by Tamasin Noyes
Already a member? Sign in here
Close_overlay

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay

Sign in to Cookstr

Keep me logged in
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?