Mussaman Curry Paste Recipe

• 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.

red dried chilies, white peppercorns, cumin seeds, coriander seeds, cinnamon, shallots, garlic, ginger, fresh lemongrass, curry powder, ground turmeric, shrimp paste

Taken from www.seriouseats.com/recipes/2009/11/mussaman-curry-paste.html (may not work)