Small Bowl of Mussamun Curry Paste

Mussamun Curry Paste


Thailand   -   Krueng Gaeng Mussamun
Makes:
Effort:
Sched:
DoAhead:  		 10 oz
***
1-1/4 hrs
Total		 The most time consuming of Thai curry pastes, but made fairly dry, and with the amount of salt given, it keeps for months in the fridge. This recipe makes enough for about 6 dinners for four
This curry paste is a Thai interpretation of the highly aromatic Mughal cuisine of Hyderabad in India (Mussamun (variously spelled) = Muslim). Unlike the Mughal cuisine of northern India, Hycerabad adopted coconut and tamarind, making it more compatible with Thailand.




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1/2
3/4
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4
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16
1/2
1
1
1
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1
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1
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c
in

oz
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t
T

t
t
t
t
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T
T
-- Pounding
Garlic (1)
Galangal, fresh (2)
Lemon Grass (3)
Shallots
-- Spices
Cumin Seeds
Coriander Seeds
Thai Chili dry (4)
Nutmeg
Peppercorns, black
Cloves
Cinnamon
Mace, crushed
Cardamom seeds.
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Shrimp Paste (5)
Salt
This recipe is traditionally made, and best made, by pounding in a big stone mortar, I pound it, but find a Mixi or Food Processor cuts the pounding time down to a practical level. If you don't have the Big Stone Mortar (so why don't you?) you'll have to settle for a somewhat more grainy paste.
  1. Press GARLIC through a Garlic Press. Pile it up and give a thorough chopping to reduce fiber. Pound it really well in your mortar. Remove and set aside.
  2. Remove tough outer leaves from LEMON GRASS, cut off hard root end and pound well with your kitchen mallet. Slice the bottom 4 inches crosswise as thin as you can. Place in the Mixie or Food Processor.
  3. Slice GALANGAL very thin crosswise. Cut slices into threads, then the threads small. Add to the Processor
  4. Chop SHALLOTS small. Add to the Processor.
  5. Process as fine as you can get it, scraping down the sides as needed. Scrape into the Mortar and pound it well. You may have to do this in a couple of batches.
  6. Mix the Garlic in with the other Pounded Stuff.
  7. Separately dry fry CUMIN and CORIANDER tumbling until quite fragrant and darkening just slightly, Pour them out to cool. Do Cumin first as it's easiest to tell when the pan gets hot enough, and do both before the chilis which may affect your nose for awhile.
  9. Dry fry the CHILis until they are fragrant and have taken a touch of color - Don't Burn!
  10. Cap Chilis, grate Nutmeg, and mix together all Spices items. Grind all to powder in your Spice Grinder.
    11. spice grinder.
  11. Mix Spice mix, Shrimp Paste and Salt thoroughly into Pounded mix. You should now have a fairly dry paste. Load into a jar and refrigerate. It will keep a month or so.
NOTES:

  1. Garlic:

      Yes, that's a whole lot of garlic - not a typo. For convenience I measure whole peeled cloves, 1/2 cup plus a few more.

  2. Galangal:

    This hard relative of Ginger is available fresh and frozen in Asian markets. Frozen is convenient if you don't use a lot of it, and it will be pre-sliced. If not available, use Ginger Root - not at all the same, but something.
  3. Lemon Grass:   These tough grass stems are now widely available in North America in markets that serve an East or Southeast Asian community. I've even seen them in some Korean markets. For details see our Lemon Grass page.

  4. Chilis:

      Measure is crumbled medium. Dried Thai chilis are plenty hot. If you don't have them substitute dried de Arbols and use a little more. If you have only Japones use at least twice as much. For details see our Thai Chilis page.
  5. Shrimp Paste:   Preferably use real Thai shrimp paste, which is rather civilized compared to the rude products of surrounding countries. for details see our Shrimp Paste page.
  6. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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