- Skill Level: Easy
- Cost: Moderate
- Favorited: 9 Times
Can be made ahead of time.
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.
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.
Nutritional information is based on 8 servings and using 2 tablespoons of vegetable oil.