Mussaman Curry Paste Recipe Recipe

Name: Mussaman Curry Paste Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 7 large red dried chilies; 1/2 teaspoon white peppercorns; 1/2 teaspoon whole cumin seeds; 1 teaspoon whole coriander seeds; 1-inch piece of cinnamon; 1 cup shallots, choppped; 5 garlic cloves, chopped; 1-inch piece of ginger, peeled and chopped; 1 tablespoon fresh lemongrass, thinly sliced; 1 teaspoon curry powder; 1/2 teaspoon ground turmeric; 1 tablespoon shrimp paste

Servings: persons

7 large red dried chilies
1/2 teaspoon white peppercorns
1/2 teaspoon whole cumin seeds
1 teaspoon whole coriander seeds
1-inch piece of cinnamon
1 cup shallots, choppped
5 garlic cloves, chopped
1-inch piece of ginger, peeled and chopped
1 tablespoon fresh lemongrass, thinly sliced
1 teaspoon curry powder
1/2 teaspoon ground turmeric
1 tablespoon shrimp paste

1
Place the chilies in a small bowl with approximately 1/4 cup of hot water. Microwave the chilies in the water for 2 to 3 minutes, then let sit for 30 minutes.
2
Put the peppercorns, cumin seeds, coriander seeds, and cinnamon in a small, cast-iron frying pan and set over medium heat. Stir the spices around until they turn a slight shade darker and emit a faintly toasted aroma. Empty them into your coffee or spice grinder and allow them to cool for a minute or so.
3
Grind the spices as finely as possible in the coffee or spice grinder.
4
Place all of the ingredients in a blender or a food processor. Puree, adding a few tablespoons of water if needed to get the mixture properly blended. Pause to push down the ingredients with a spatula. Use immediately or freeze in plastic bags.

277

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

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 12 ingredients. The key ingredients include: 7 large red dried chilies, 1/2 teaspoon white peppercorns, 1/2 teaspoon whole cumin seeds, 1 teaspoon whole coriander seeds, and more.

Yes, Mussaman Curry Paste Recipe 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 Recipe

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