Title: Muslim Curry Paste (Gaeng Massaman)
Categories: Misc Condiment Mix Thai
Yield: 10 Ounces

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
(Gaen	g Mu	ssaman - 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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