Ingredients
- 12 Dried red chilies such as piquins seeds and stems remove
- 1 cup Warm water
- 2 tablespoons Cumin seeds
- 1 teaspoon Coriander seeds
- 1 teaspoon Black peppercorns
- 1 teaspoon Cloves
- 1 teaspoon Ground cinnamon
- 1 teaspoon Ground mace
- 1 teaspoon Ground nutmeg
- 1 teaspoon Ground cardamon
- 3 2" stalks lemongrass including the bulbs
- 1 2" piece fresh galangal (or ginger), peeled
- 2 teaspoons Salt
- 6 Shallots, peeled finely chopped
- 1 tablespoon Shrimp paste
Make it step by step
- (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.
- Pg 116-117
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Anonymous, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.