Thai Mussaman Curry Paste

This is the spice paste which you use for Mussaman Beef. Spices such as cardamom nutmeg and cinnamon were brought to Thailand by Indian Muslim traders and dishes using these are referred to as Mussaman (Muslim) curries.

7 small dried red chillies
2 pieces dried galangal
½ Cup warm water
1 Teaspoons coriander seeds
1 Teaspoon cumin or fennel seeds
1 Teaspoon whole cloves
1 stalk lemon grass
2 Tablespoon finely chopped garlic
¼ Cup finely chopped yellow onion
1 Teaspoon shrimp paste
½ Teaspoon ground black pepper
1 Teaspoon ground nutmeg

1. Remove the stems and seeds from the chillies.
2. Soak the chillies and galangal in the warm water from 20 minutes.
3. After soaking, drain and discard the soaking water.
4. Put the coriander seeds, and cloves in a dry skillet over medium heat.
5. Roast them for about 2 minutes until the cumin seeds have darkened, the cloves are a green-gray color, and the mixture is very fragrant.
6. Chop the chillies, galangal, and lemon grass finely.
7. Combine with the remaining ingredients
8. Grind to a smooth paste in a blender with a small amount of water.

You can make a large batch of paste, portion out 3 Tablespoon size mounds on sheets of plastic wrap. Place the wrapped portions in a sealed container and freeze it for later use. The paste can be stored for 6 months