Free Recipe Muslim Curry Paste
Recipe Type: M Recipes
Recipe Preparation: roast
Cooking Ingredients for Muslim Curry Paste Recipe
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
Muslim Curry Paste Preparation
(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 Recipes sent to me from Bill, wight@odc.net
Cooking Temperature:
Recipe Serves: 1
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