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Muslim curry paste

Yield: 1 1/4 cups

Ingredients:

• 12 Dried red chilies -such as piquins -seeds and stems removed
• 1 c Warm water
• 2 tb Cumin seeds
• 1 ts Coriander seeds
• 1 ts Black peppercorns
• 1 ts Cloves
• 1 ts Ground cinnamon
• 1 ts Ground mace
• 1 ts Ground nutmeg
• 1 ts Ground cardamon
• 3 2" stalks lemongrass -including the bulbs
• 1 2" piece fresh galangal -(or ginger) peeled
• 2 ts Salt
• 6 Shallots; peeled -finely chopped
• 1 tb Shrimp paste

Instructions:

(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

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