Mussamun Curry Paste (Also Spelled Massaman) Recipe

Name: Mussamun Curry Paste (Also Spelled Massaman)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 15 small dried red chili peppers; 2 teaspoons ground cumin; 1 teaspoon ground coriander; 1 teaspoon fresh ground pepper; 1 teaspoon ground cinnamon; 1 teaspoon ground nutmeg; 1 teaspoon ground cardamom; 1/2 teaspoon ground cloves; 1/2 teaspoon ground turmeric; 2 teaspoons salt; 1/2 cup coarsely chopped onion; 1/2 cup chopped garlic; 3 tablespoons minced fresh lemongrass (about 3 stalks); 1 tablespoon minced fresh galangal or 1 tablespoon fresh ginger; water (a few tablespoonsful)

Servings: persons

15 small dried red chili peppers
2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon fresh ground pepper
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground cardamom
1/2 teaspoon ground cloves
1/2 teaspoon ground turmeric
2 teaspoons salt
1/2 cup coarsely chopped onion
1/2 cup chopped garlic
3 tablespoons minced fresh lemongrass (about 3 stalks)
1 tablespoon minced fresh galangal or 1 tablespoon fresh ginger
water (a few tablespoonsful)

1
["Stem the chilies and cut them into small pieces, using kitchen scissors or a knife. There should be about 1\4 cup. Place in a small bowl and add warm water to cover. Let them soak for about 15 minutes until softened. Drain and set aside.", "Meanwhile, place a small plate by the stove to hold the spices. Combine the cumin and coriander in a small, dry frying pan. Place over medium heat and toast the spices 1 to 2 minutes, stirring often, until fragrant and slightly darkened. Remove from the heat and tip out onto the plate. Add the pepper, cinnamon, nutmeg, cardamom, cloves, turmeric, and salt, and set aside.", "In a blender or mini food processor, combine the onion, garlic, lemongrass, galanga or ginger, 2 tablespoons water, drained chilies, and spices. Process to a fairly smooth, evenly colored paste, stopping often to scrape down the sides and grind everything well. Add a little more water as needed to keep the blades moving.", "Transfer the curry paste to a jar and seal airtight. Refrigerate until needed for up to 1 month.", "Note: This paste can be frozen for up to 6 months. Consider freezing in tablespoon-size portion if you plan to defrost just enough for one curry at a time."]

148

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 15 ingredients. The key ingredients include: 15 small dried red chili peppers, 2 teaspoons ground cumin, 1 teaspoon ground coriander, 1 teaspoon fresh ground pepper, and more.

Yes, Mussamun Curry Paste (Also Spelled Massaman) falls under the Soups & Stews 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.

Mussamun Curry Paste (Also Spelled Massaman)

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