Mussaman Curry Paste

Name: Mussaman Curry Paste
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 pepper corns; 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

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The Spicy Food Lover's Bible: The Ultimate Guide to Buying, Growing, Storing and Using the Key Ingredients That Give Food Spice

Published by Stewart, Tabori & Chang

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This image courtesy of Joseph DeLeo

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.

CostModerate

Easy

Make Ahead RecipeYes

Dietary ConsiderationEgg-free, Gluten-free, Lactose-free, Soy Free, Tree Nut Free, Vegetarian

EquipmentBlender, Spice Grinder

Taste and TextureGarlicky, Hot & Spicy, Savory, Spiced

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

Instructions

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.