Mussaman Curry Paste Recipe

Name: Mussaman Curry Paste
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Seafood
Ingredients: 12 dried red chiles, such as piquins, stems and seeds removed; 2 tablespoons cumin seeds; 1 teaspoon coriander seeds; 1 teaspoon whole cloves; 1 teaspoon black peppercorns; 3 stalks fresh lemongrass; 6 shallots; 8 cloves garlic; 1 teaspoon ground cinnamon; 1 teaspoon ground mace; 1 teaspoon ground nutmeg; 1 teaspoon ground cardamom; 1 teaspoon salt; 1 tablespoon shrimp paste (available in Asian markets); 2 to 4 tablespoons vegetable oil, preferably peanut, or more to form a paste

Servings: persons

12 dried red chiles, such as piquins, stems and seeds removed
2 tablespoons cumin seeds
1 teaspoon coriander seeds
1 teaspoon whole cloves
1 teaspoon black peppercorns
3 stalks fresh lemongrass
6 shallots
8 cloves garlic
1 teaspoon ground cinnamon
1 teaspoon ground mace
1 teaspoon ground nutmeg
1 teaspoon ground cardamom
1 teaspoon salt
1 tablespoon shrimp paste (available in Asian markets)
2 to 4 tablespoons vegetable oil, preferably peanut, or more to form a paste

1
Place the chiles in a bowl and cover with very hot water.
2
Allow the chiles to steep for 15 to 20 minutes to soften.
3
Drain the chiles and discard the water.
4
Heat a heavy skillet over high heat, add the cumin, coriander, cloves, and peppercorns, and dry-roast until the seeds darken and become fragrant, being careful that they dont burn.
5
Allow the ingredients to cool completely, place them in a spice mill or coffee grinder, and process to a fine powder.
6
Trim the stalks of the lemongrass to about 3 inches in length.
7
Trim away any hard portions, discard the outer leaves, and coarsely chop.
8
Place all the ingredients, except the oil, in a blender or food processor and, with the motor running, slowly add just enough of the oil to form a paste.
9
Refrigerate the paste for up to 1 month, or freeze for 4 months.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 12 dried red chiles, such as piquins, stems and seeds removed, 2 tablespoons cumin seeds, 1 teaspoon coriander seeds, 1 teaspoon whole cloves, and more.

Yes, Mussaman Curry Paste falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mussaman Curry Paste

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