Thai Mussamun Curry Paste Recipe

"This is an amazing Thai curry paste that was posted by a friend on another food site. It is originally from splendidtabledotcom. Don't be frightened by the long list of ingredients. Prep the ingredients first, and the recipe is simple. The flavor and the aroma are beyond anything you'll ever get out of a can or jar. From the initial toasting of the cumin and coriander, your mouth will be anticipating the explosion of flavor found in this curry. See also my recipe for Thai Mussamun Curry with Chicken and Potatoes, which uses this paste as a primary ingredient."

Step by Step Method

Step 1

Stem the chilies and, using kitchen shears, cut them into 1/4 inch pieces. There should be about 14 cup. Place the pieces (without most of the seeds) in a small bowl and add warm water to cover. Let them soak for about 15 minutes until softened.

Step 2

While the chiles soak, place a small plate by the stove to hold the spices. Combine the cumin and coriander in a small, dry frying pan. Place over medium heat and toast the spices 2 to 3 minutes, stirring frequently, until fragrant and slightly darkened. Remove from the heat and tip out onto the plate. Add the pepper, cinnamon, nutmeg, cardamom, cloves, turmeric, and salt to the plate, combine and set aside.

Step 3

In a Magic Bullet (mini food processor) or a blender, combine the onion, garlic, lemongrass, galangal or ginger, and the 2 tablespoons water. Drain the chiles and add them to the blender container. Process the ingredients for a few moments. Add the spices and continue to process to a fairly smooth, even-colored paste, stopping often to scrape down the sides and grind everything well. If necessary, add a LITTLE more water as needed to keep the blades moving. You want a thick paste, not a liquid.