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Title: Nam Prik Gaeng Mussaman (Mussaman Curry Paste)
Categories: Thai
Yield: 1 /2 cup

3 tb Shallots; sliced
1 tb Garlic; chopped
1 ts Galangal; sliced
1 ts Lemongrass; heaping,
- inside thickest part of
- stem only, sliced
2 Cloves
1 tb Coriander seeds
1 ts Cumin seeds
5 Black peppercorns
3 Dried chilies; sliced open,
- deseeded, and soaked in
- hot water for 15 minutes
1 ts Salt
1 ts Dried shrimp paste

Preparation time: 5 minutes
Cooking time: 15 minutes

Dry-fry the shallots, garlic, galangal, lemongrass, cloves,
coriander, and cumin seeds in a wok over low heat for about 5
minutes, then grind to a powder in a mortar and pestle or blender.
Add the rest of the ingredients, except the shrimp paste, and grind
mix well. Combine the ground mixture and the shrimp paste and grind
again.

Recipe by The Food of Thailand by Sven Krauss, 2015

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