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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%)
 

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