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Saturday, February 20, 2010

massamun curry paste

Massamun Curry Paste

10 dried new mexico or guajillo peppers, soaked
3 tbsp coriander seeds, toasted
3 tsp cumin seeds, toasted
1 tsp black peppercorns
1 tsp green peppercorns
1 tsp red peppercorns
7 cloves
seeds of cardamom pod
1 large cinnamon stick
one small nutmeg
3 stalks lemongrass
2 large shallots
2 tbsp cilantro stems
6 cloves garlic
2 tbsp  ginger
10 kaffir lime leaves
20- or more fresh thai chilis
1 tbsp chinese fermented bean curd
1.5 tsp salt

Pan roast the coriander, cumin, peppercorns, cloves, cardamom, cinnamon and nutmeg for about 10 minutes or till very aromatic. Be very careful not to burn or you have to start all over.

Now there are 2 options:

easy, moderne, arm saving method. Toss everything in a food processor, hit the button, cover tightly and/or get out the gas mask. Add some water if needed, to form a paste.

Tradition: Get out the mortar and pestle and start grinding, one ingredient at a time. Add the next one, only after the previous ones are well formed. Be careful with your hands, nostrils and lungs when incorporating the chilis

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