Mussaman Curry Paste

• 12 dried red chiles, such as piquins, stems and seeds removed
• 2 tablespoons cumin seeds
• 1 teaspoon coriander seeds
• 1 teaspoon whole cloves
• 1 teaspoon black peppercorns
• 3 stalks fresh lemongrass
• 6 shallots
• 8 cloves garlic
• 1 teaspoon ground cinnamon
• 1 teaspoon ground mace
• 1 teaspoon ground nutmeg
• 1 teaspoon ground cardamom
• 1 teaspoon salt
• 1 tablespoon shrimp paste (available in Asian markets)
• 2 to 4 tablespoons vegetable oil, preferably peanut, or more to form a paste

1. Place the chiles in a bowl and cover with very hot water.
2. Allow the chiles to steep for 15 to 20 minutes to soften.
3. Drain the chiles and discard the water.
4. Heat a heavy skillet over high heat, add the cumin, coriander, cloves, and peppercorns, and dry-roast until the seeds darken and become fragrant, being careful that they dont burn.
5. Allow the ingredients to cool completely, place them in a spice mill or coffee grinder, and process to a fine powder.
6. Trim the stalks of the lemongrass to about 3 inches in length.
7. Trim away any hard portions, discard the outer leaves, and coarsely chop.
8. Place all the ingredients, except the oil, in a blender or food processor and, with the motor running, slowly add just enough of the oil to form a paste.
9. Refrigerate the paste for up to 1 month, or freeze for 4 months.

red chiles, cumin seeds, coriander seeds, whole cloves, black peppercorns, shallots, garlic, ground cinnamon, ground mace, ground nutmeg, ground cardamom, salt, shrimp, vegetable oil

Taken from www.cookstr.com/recipes/mussaman-curry-paste (may not work)