Homemade Mussaman curry paste

12 large dried chilies
4 tbsp. chopped shallots
5 garlic cloves
1 lemon grass stalk base
2 tbsp. fresh galangal (chopped)

1 tsp. cumin seeds
1 tbsp. coriander seeds
2 cloves
6 black peppercorns

1 tsp. shrimp paste
1 tsp. salt
1 tsp. sugar
2 tbsp. olive oil

Halve the chilies, discard the seeds and soak them in hot water for 15 minutes. Remove them from water, dry and chop finely.
Place the chopped chilies in a mortar and pound them with chopped shallots, garlic cloves, lemon grass base and galangal. Set aside.
Toast cumin and coriander seeds with cloves and black peppercorns over low heat for 1-2 minutes.
Grid toasted spices to a powder then combine with shrimp paste, salt, sugar and olive oil.
Add the shallot mixture to the spice mixture and stir well to make a paste.

Refrigerate in a sterilized jar with a tightly closed lid.


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