Thai Mussamun Curry Paste

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.

Step 4: Transfer the curry paste to an airtight glass jar. Refrigerate until needed for up to 1 month or freeze for up to 6 months.

Note from Ev: Consider freezing in tablespoon-size portions if you plan to defrost just enough for one curry at a time.