12 dried red chilies such as piquins s, eeds and stems r
1 cup warm water
2 tbsp cumin seeds
1 tsp coriander seeds
1 tsp black peppercorns
1 tsp cloves
1 tsp ground cinnamon
1 tsp ground mace
1 tsp ground nutmeg
1 tsp ground cardamon
3 2 stalks lemongrass including the b, ulbs
1 2 piece fresh galangal (or ginger),, peeled
2 tsp salt
6 shallots, peeled finely chopped
1 tbsp shrimp paste
Directions
(Gaeng Mussaman - Thai)
Soak the chilies in the warm water for 20 minutes, then remove and
drain.
Meanwhile, roast the cumin, coriander, peppercorns and cloves in a dry
skillet for 2 minutes, then remove from the heat. Roast the cinnamon,
mace, nutmeg, and cardamon in the skillet for 1 minute, then remove
from the heat. Grind the cumin, coriander, peppercorns and cloves in
a spice mill and then combine them with the other roasted spices and
set aside.
In a food processor or blender, combine the drained chilies and the
roasted spices with all the remaining ingredients and puree into a
fine paste.
Transfer to a clean airtight jar and refrigerate for up to one month.
A World of Curries by Dave DeWitt and Arthur Pais ISBN 0-316-18224-9
pg 116-117
Servings: 1 1/4 cups
Muslim Curry Paste Recipe brought to you by Recipe Ideas
Categories: Chili; Dessert; Fish; Fruit; Pie; Thai
The History of Recipes
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We hope you enjoy this Muslim Curry Paste recipe.
