Massamun Curry Paste

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An essential in thai cooking.

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Steps

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Soak chiles briefly in warm water till they begin to soften , then drain.

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Remove stems from chiles and chop into pieces.

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Set aside.

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Place coriander seed in a small skillet over low heat and heat , swirling the pan , until the seeds are fragrant and toasty.

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Remove from heat and set aside.

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In a food processor , place the shallots , lemongrass , garlic , galanga , kaffir lime leaves , cilantro , chopped chiles , coriander seed , salt , cinnamon , nutmeg , cloves , brown sugar , shrimp paste , and 2 tbsp oil.

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Process till fairly smooth and even colored , adding some more of the oil as necessary to keep blades moving.

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Store in an airtight container under refrigeration.

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Can be frozen , as needed.

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Ingredients

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dried small red chilies, lemongrass, shallot, garlic, galanga root, kaffir lime leaves, fresh cilantro, coriander seed, salt, ground cinnamon, nutmeg, ground cloves, brown sugar, shrimp paste, oil