Thai Mussaman Curry Paste

• 12 large dried red chili peppers
• 1 stalk lemongrass
• 4 tablespoons green onions, chopped
• 5 garlic cloves, crushed and minced
• 2 teaspoons fresh galangal or 2 teaspoons fresh ginger, minced
• 1 teaspoon cumin seed
• 1 tablespoon coriander seed
• 2 cloves
• 6 black peppercorns
• 12 inch cube shrimp paste, wrapped in foil and warmed in pan
• 1 teaspoon salt
• 1 teaspoon sugar
• 2 tablespoons oil

1. Break the red chilies open and discard the seeds.
2. Cut the stems off and discard.
3. Soak the dried chilies in a bowl of hot water for 30 minutes.
4. Cut the tender lower half of the lemongrass stalk into small pieces.
5. Place in a frying pan.
6. Add the green onions, garlic, and galangal/ginger and dry-fry for a minute, stirring constantly.
7. Add the seeds, cloves and peppercorns and continue dry-frying for 6 minutes, stirring constantly.
8. Spoon the mixture into a spice grinder or large mortar.
9. Drain the chilies and add to the grinder/mortar.
10. Grind to a paste consistency.
11. Add the shrimp paste, salt, sugar and oil and continue grinding into a paste.
12. Use as necessary and then store sealed tightly in fridge for up to 4 months.

red chili peppers, stalk lemongrass, green onions, garlic, fresh galangal, cumin, coriander seed, cloves, black peppercorns, shrimp paste, salt, sugar, oil

Taken from www.food.com/recipe/thai-mussaman-curry-paste-330145 (may not work)