Mussamun Curry Paste Thai-Style

Listen to this feature (RealAudio 3.0; how to listen)

Adapted from The Curry Book: Memorable Flavors and Irresistibly Simple Recipes From Around the World, by Nancie McDermott.

Makes about 1 cup

This curry paste offers a cornucopia of sweet spices set against a moderate fire created by hot red chilies. In Thailand, mussamun curries are often served as part of a feast hosted by families celebrating a wedding, a move to a new home, the birth of a baby, or the ordination of a son as a Buddhist monk. The classic mussamun version pairs chunks of beef or chicken with potatoes, peanuts, and whole cardamom pods, an unusual combination that reflects the distant Indian Muslim origins of a dish adopted and adapted by Thai cooks many years ago. An excellent use for this paste is in Nancie's Thai Mussamun Curry recipe.

• 15 small dried red chili peppers
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon freshly ground pepper
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• 1 teaspoon ground cardamom
• 1\2 teaspoon ground cloves
• 1\2 teaspoon ground turmeric
• 2 teaspoons salt
• 1\2 cup coarsely chopped onion
• 1\2 cup chopped garlic
• 3 tablespoons minced fresh lemongrass (about 3 stalks)
• 1 tablespoon minced fresh galanga or fresh ginger
• Few tablespoons water

Stem the chilies and cut them into small pieces, using kitchen scissors or a knife. There should be about 1\4 cup. Place in a small bowl and add warm water to cover. Let them soak for about 15 minutes until softened. Drain and set aside.

Meanwhile, place a small plate by the stove to hold the spices. Combine the cumin and coriander in a small, dry frying pan. Place over medium heat and toast the spices 1 to 2 minutes, stirring often, until fragrant and slightly darkened. Remove from the heat and tip out onto the plate. Add the pepper, cinnamon, nutmeg, cardamom, cloves, turmeric, and salt, and set aside.

In a blender or mini food processor, combine the onion, garlic, lemongrass, galanga or ginger, 2 tablespoons water, drained chilies, and spices. Process to a fairly smooth, evenly colored paste, stopping often to scrape down the sides and grind everything well. Add a little more water as needed to keep the blades moving.

Transfer the curry paste to a jar and seal airtight. Refrigerate until needed for up to 1 month.

Note: This paste can be frozen for up to 6 months. Consider freezing in tablespoon-size portion if you plan to defrost just enough for one curry at a time.

On the day even non-cooks are busy in the kitchen, The Splendid Table team is ready to help on-air and online. We've also collected all our Thanksgiving Recipes in one place.

Be notified when new recipes are posted and talk with other fans of the show for people who love to eat.
See what it's all about»

Weeknight Kitchen® is a free weekly e-mail newsletter full of new recipes and tips from Lynne and our guests.
Sign up »
This week's newsletter »

The Splendid Table®, is available in podcast form. Follow the Sterns as they travel the country, hear all our unique and wonderful guests and, as always, Lynne takes your calls, downloaded direct to your computer every week.
Get the podcast